Tangy brunch sausages
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Tangy brunch sausages
Last updated 6/12/2012 1:26:12 AM. Recipe ID 60492. Report a problem with this recipe.
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      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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Recipe ID 60492 (Apr 03, 2005)

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