Tangy Brunch Sausages
Tangy Brunch Sausages recipe 31
Ingredients
8 | ounces |
pineapple
slices |
|
⅓ | cup |
brown sugar
acked |
* |
¼ | cup |
water
|
|
1 | tablespoon |
cornstarch
|
|
2 | tablespoons |
vinegar
red-wine |
|
2 | tablespoons |
horseradish
repared white |
|
2 | pounds |
pork sausage meat
|
* |
1 | pound |
frankfurters (hot dogs)
cocktail |
* |
Directions
Drain and reserve syrup from pineapple. Cut each pineapple slice in half; set aside.
In medium-sized bowl, mix brown sugar, water, cornstarch, vinegar, horseradish, and reserved syrup from pineapple; set mixture aside.
Cut pork-sausage meat into ¼ inch slices. With sharp knife, make a few slashes in each cocktail frankfurter.
In 12 inch skillet over medium heat, cook sausage slices, a few at a time, until well browned, removing slices as they brown to paper towels to drain well; keep warm.
Pour off fat from skillet.
In same 12 inch skillet, over medium heat, cook frankfurters until lightly browned; add reserved pineapple slices and return sausage slices to skillet.
Gradually stir in reserved pineapple-syrup mixture and cook about 5 minutes, stirring frequently, until sauce thickens slightly and mixture is heated through.
If you like, serve sausage mixture in chafing dish to keep it warm.
Nutrition Facts
Serving Size 36g (1.3 oz)