Tangy Brunch Sausages

1/3 c Brown sugar,packed

1/4 c Water

1 tb Cornstarch

2 tb Vinegar,red-wine

2 tb Horseradish,prepared white

1 pk Pork sausage meat(32oz)

1 pk Cocktail frankfurters(16oz)

1. Drain and reserve syrup from pineapple. Cut each

pineapple slice in half; set aside. In medium-sized bowl, mix brown sugar, water, cornstarch, vinegar, horseradish, and reserved syrup from pineapple; set mixture aside.~ 2. Cut pork-sausage meat into 1/4" slices. With sharp knife, make a few slashes in each cocktail frankfurter.~ 3. In 12" 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. Pour off fat from skillet.~ 4. In same 12" skillet, over medium heat, cook

frankfurters until lightly browned; add reserved pineapple slices and return sausage slices to skillet. Gradually stir in reserved pineapple-syrup mixture and cook about 5 minutes, stirring frequently, until sauce thickens slightly and mixture is heated through. If you like, serve sausage mixture in chafing dish to keep it warm.
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