1 can pineapple slices(20oz)
1/3 cup brown sugar,packed
1/4 cup water
1 tbsp cornstarch
2 tbsp vinegar,red-wine
2 tbsp horseradish,prepared white
1 package pork sausage meat(32oz)
1 package cocktail frankfurters(16oz)
A Recipe for
Tangy Brunch Sausages
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
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This is a recipe for Tangy Brunch Sausages from the recipe cookbook of Recipes-to-go (Meat)
Food Tip |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
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.
Serves: 8
Tangy Brunch Sausages Recipe brought to you by Recipes To-Go