Recipe - Tangy Brunch Sausages

1 cn Pineapple slices(20oz)
1/3 cup Brown sugar,packed
One fourth cup Water
1 tablespoon Cornstarch
2 tablespoon Vinegar,redwine
2 tablespoon Horseradish,prepared white
1 pack Pork sausage meat(32oz)
1 pack Cocktail frankfurters(16oz)

1. Drain and reserve syrup from pineapple. Cut each pineapple slice in
half; set aside. In mediumsized bowl, mix brown sugar, water, cornstarch,
vinegar, horseradish, and reserved syrup from pineapple; set mixture
aside.
2. Cut porksausage 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 pineapplesyrup 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.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip