| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Appetizers |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Bulk Pork Sausage |
| 20 |
oz |
Pineapple Chinks In Syrup |
| 1/2 |
c |
Packed Brown Sugar |
| 1/4 |
c |
Lemon Juice |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Soy Sauce |
| 1/2 |
c |
Chopped Green Pepper |
| 1/2 |
c |
Drained Maraschino Cherries |
INSTRUCTIONS
Shape sausage into 1/2 to 3/4 inch balls. Place in single layer in baking
pan. Bake in 400°F oven 25 minutes, or until cooked; drain on paper
towels. Meanwhile, drain pineapple, reserve syrup. Add enough water to
syrup to measure 1 cup; combine with brown sugar, lemon juice, cornstarch
and soy sauce in large saucepan. Cook and stir until sauce boils and
thickens. Fold in green pepper, cherries, pineapple chunks and drained
cooked sausage. To serve, turn into chafing dish. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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