Tangy Brunch Sausages

---------- Recipe via Meal-Master (tm) v8.02

Title: TANGY BRUNCH SAUSAGES
Categories: Main dish
Yield: 8 servings

1 cn Pineapple slices(20oz)
1/3 c Brown sugar,packed
1/4 c Water
1 tb Cornstarch
2 tb Vinegar,red-wine
2 tb Horseradish,prepared white
1 pk Pork sausage meat(32oz)
1 pk Cocktail frankfurters(16oz)

1. 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.~ 2. Cut pork-sausage meat into 1/4"
slices. With sharp knife, make a few slashes in each
cocktail frankfurter.~ 3. In 12" 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.~
4. In same 12" 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.

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