Tangy Brunch Sausages

• 20 ounces pineapple slices
• 13 cup brown sugar acked
• 1/4 cup water
• 1 tablespoon cornstarch
• 2 tablespoons vinegar red-wine
• 2 tablespoons horseradish prepared white
• 32 ounce package pork sausage meat
• 16 ounce package frankfurters (hot dogs) cocktail

1. Drain and reserve syrup from pineapple.
2. Cut each pineapple slice in half; set aside.
3. In medium-sized bowl, mix brown sugar, water, cornstarch, vinegar, horseradish, and reserved syrup from pineapple; set mixture aside.
4. Cut pork-sausage meat into 1/4 inch slices.
5. With sharp knife, make a few slashes in each cocktail frankfurter.
6. In 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.
7. Pour off fat from skillet.
8. In same 12 inch skillet, over medium heat, cook frankfurters sausage slices to skillet.
9. Gradually stir in reserved pineapple-syrup mixture and cook about 5 minutes, stirring frequently, until sauce thickens slightly and mixture is heated through.
10. If you like, serve sausage mixture in chafing dish to keep it warm.

pineapple, brown sugar, water, cornstarch, vinegar redwine, horseradish prepared white, pork sausage meat, frankfurters

Taken from recipeland.com/recipe/v/tangy-brunch-sausages-35152 (may not work)