Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres
Hot Sausage
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds bulk sausage -- rolled into 1 1/2"
-- balls
40 ounces canned pineapple chunks -- drained, reserving
-- 1 cup liquid
1 cup ReaLemon(R) reconstituted lemon juice
1/3 cup firmly packed light brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
2 tablespoons cornstarch
2 medium green peppers -- cut in pieces
In large skillet, brown meatballs; drain. Meanwhile, combine reserved
pineapple liquid, ReaLemon juice, sugar, soy sauce and ginger. In small cup,
stir 2 Tbs. Lemon mixture into cornstarch; set aside. Add remaining lemon
mixture to skillet; cover and simmer 20 to 25 minutes. Add pineapple and green
peppers; heat. Gradually stir in cornstarch mixture; boil and stir 1 minutes.
Turn into serving dish; place over warmer. Serve with toothpicks. Refrigerate
leftovers. Makes about 8 dozen appetizers.
