INGREDIENTS

INSTRUCTIONS

Cut the sausage links into 3/4-inch slices, keeping hot and sweet
sausages separate. Cover the sausages with water in separate  saucepans
and bing to a boil. Reduce heat so that water barely  simmers. Cook 15
to 20 minutes. A lot of fat will come out of the  sausages, making them
crisper and more appealing. Drain thoroughly.  Mix cranberry sauce and
mustard well. Taste. Use more mustard if you  wish. Cover tightly and
store in the refrigerator in a pretty dish  until needed. When you are
alnost ready to serve, put sausage slices  on a rack over a shallow pan
with sides and run under the broiler  just until crisp and lightly
browned. Turn and brown the other side.  Arrange hot sausage on one end
of a platter, sweet sausage on the  other, and the sauce in the middle.
Spear the sausage slices with  cocktail toothpicks and make sure there
are small plates or plenty of  napkins available.  Posted to
recipelu-digest Volume 01 Number 195 by N8ugz  <N8ugz@aol.com> on Nov
4, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1629
Calories From Fat: 505
Total Fat: 56.1g
Cholesterol: 198.6mg
Sodium: 2061.6mg
Potassium: 834.8mg
Carbohydrates: 237.4g
Fiber: 7.2g
Sugar: 215.8g
Protein: 50g