Rum Sausages - cooking recipe

Ingredients

1 lb. link sausage (regular size)
1/2 c. dark brown sugar
1/2 c. teriyaki sauce
1/2 c. dark rum

Preparation

Bake or fry sausage until well done; drain and cool.
Cut each sausage into 3 pieces; set aside.
Place sugar, teriyaki and rum into saucepan.
Cook until sugar has dissolved and syrup comes to boil.
Remove from heat.
Place sausage and syrup into ovenproof dish.
Bake, uncovered, at 325\u00b0 for 25 minutes.
Drain and serve hot with toothpicks or serve with syrup in a chafing dish. Reserve syrup to store any leftovers.
These keep in refrigerator 2 weeks.
Reheat to serve.
May be frozen.
Makes 48 pieces.