Tangy Brunch Sausages
Tangy Brunch Sausages recipe 31
pork sausage meat
frankfurters (hot dogs)
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.