Tangy Brunch Sausages Recipe
Preparing this Tangy Brunch Sausages recipe is the second best way to please a crowd. Am sure you are aware of the first??? The marriage of the amazing flavors of Meat Meatloaf with other ingredients is the secret to this Tangy Brunch Sausages. It is highly recommended, you must try this Tangy Brunch Sausages recipe.
Ingredients
1 20-ounce can pineapple slices in heavy syrup
1/3 cup packed brown sugar
1/4 cup water
1 tablespoon cornstarch
2 tablespoons red-wine vinegar
2 tablespoons prepared white horseradish
2 16-ounce packages pork-sausage meat
2 8-ounce packages cocktail frankfurters
Directions
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-inch slices. With sharp knife, make a few slashes in each cocktail frankfurter.
3. 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.
4. 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.
2. Cut pork-sausage meat into 1/4-inch slices. With sharp knife, make a few slashes in each cocktail frankfurter.
3. 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.
4. 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.
