Tangy Brunch Sausages - cooking recipe

Ingredients

1 (20 oz.) can pineapple slices
1/3 c. packed brown sugar
1/4 c. water
1 Tbsp. cornstarch
2 Tbsp. red wine vinegar
2 Tbsp. prepared horseradish
32 oz. packaged pork sausage meat
16 oz. packaged cocktail frankfurters

Preparation

Purchase pineapple slices in heavy syrup.
Drain and reserve syrup from pineapple.
Cut each pineapple slice in half; set aside.
In medium size bowl, mix brown sugar, water, cornstarch, vinegar, horseradish and reserved syrup from pineapple; set mixture aside.
Cut pork sausage meat into 1/4-inch slices.
With sharp knife, make a few slashes in each cocktail frankfurter.
In a 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.