Cut sausage into appetizer size pieces, about 1/2-inch.
Brown sausage in medium skillet; drain on paper towel.
Drain pineapple; reserve juice.
Combine brown sugar and cornstarch in medium saucepan.
Add soy sauce, vinegar and reserved pineapple juice; stir until well blended.
Cook over medium heat, stirring constantly, until clear and thick.
Add pineapple, green pepper and sausage; heat thoroughly.
Brown sausage; drain thoroughly, blotting extra grease with paper towels.
Mix sausage with cheeses, eggs and oregano; save a couple tablespoons of egg to brush on top of roll.
Cut sausage into 1/2-inch rounds.
In 5-quart pot, cook beer and brown sugar together until sugar dissolves.
Add sausage and bring to boil, then turn heat down to simmer for 30 to 45 minutes. Even better if it could sit for a while after that so sausage can absorb the flavor.
Cut sausage links diagonally into bite size pieces.
Mix peach preserves and mustard in saucepan and cook over low heat for 5 minutes.
Add sausage and simmer for 15 minutes longer.
Serve hot.
Cut sausage links into 1/2-inch circles; put in frying pan and cover with water.
Heat to boiling.
Let simmer for 8 minutes. Drain; lower heat, remove lid and brown sausage on low heat for about 5 minutes.
While sausage is cooking, combine remaining ingredients in a 2-quart saucepan.
Heat sauce to boiling, reduce heat and simmer for 10 minutes.
When sausage is done, add to sauce.
Serve in a chafing dish or in a baking dish on a hot tray. If you like it with more zing, add more horseradish and hot sauce to taste.
Put sausage pieces in baking dish.
Pour undrained pineapple and chili sauce over sausage.
Sprinkle brown sugar on top. Cover and cook for 1 hour at 350\u00b0.
Cut sausage in 1-inch thick slices.
Add beer; cover and simmer for 10 minutes.
Combine brown sugar and cornstarch. Blend in vinegar, mustard and horseradish.
Add to sausage.
Cook until thick and bubbly.
Serve warm.
Better made a day or 2 in advance.
In skillet, cut up slices of sausage.
Add oil and soy sauce. Fry until brown.
Spread on pan.
While hot, cut pieces of cheese and put on top of sausage.
Ready to serve.
Mix sausage, preserves and sauce in a baking pan (13 x 9-inch).
Bake 30 minutes at 350\u00b0.
Add pineapple and mushrooms. Heat 15 minutes more.
Brown sausage in medium skillet over medium heat; drain on paper towels.
Combine sugar and cornstarch in a medium saucepan. Add reserved pineapple juice and soy sauce; stir until well blended.
Cook over medium heat until thickened, stirring constantly.
Add vinegar, pineapple, green pepper and sausage. Heat until hot.
Serve in a chafing dish.
Makes about 36 pieces.
Cut sausage links diagonally into bite-size pieces.
Combine preserves and mustard in saucepan and cook over low heat for 5 minutes.
Add sausage and simmer 15 minutes longer.
Serve hot from chafing dish, electric skillet, etc.
Spear with picks. Serves 10 to 12 people.
ver medium heat. Brown the sausage patties for 3 to 4
Place sliced sausage in pan, cover with honey.
Cook on medium heat until honey carmalizes and sausage is browned, turn occasionally.
Enjoy.
Fry sausage.
Thoroughly combine all ingredients in large mixing bowl.
Shape into 1-inch balls and place on ungreased cookie sheet.
Bake in a preheated oven at 400\u00b0 for 15 to 20 minutes.
These can be prepared ahead and frozen.
Put back in oven in heavy duty Reynolds Wrap at 350\u00b0 for 5 to 10 minutes.
Brown sausage and ground chuck until crumbly.
Melt cheese (in chunks) in microwave.
Combine meats and cheese.
Spread on rye cocktail bread and place on cookie sheet.
Bake for 5 to 10 minutes.
Cream sausage and Cheese Whiz together.
Add Bisquick and milk and mix thoroughly.
Form into small balls.
In medium saucepan (sprayed with cooking spray), combine apricot preserves and mustard.
Stir and cook over low heat 5 minutes.
Add sausage and simmer 15 minutes, stirring occasionally. Serve hot from chafing dish or electric skillet.
Spear with picks. Makes 10 to 12 servings.
livers of cheese.
Place wonton wrapper in front of you
Cook and drain sausage.
Add cream cheese, A1
Lay wonton skin on table so that a corner is toward you. Place slice of salami on the skin . Roll up like a cigar from corner to corner, moisten tip of wonton with a little water to help hold together. Place on a cookie sheet seam side down. When you have as many as you want rolled, bake in preheated 375 degree oven about 10 minutes or until they turn lightly golden.
Serve hot from oven or at room temp with a little honey mustard for dipping.
I usually make these up ahead and freeze them unbaked untill needed.