Tangy brunch sausages

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TANGY BRUNCH SAUSAGES
  Categories: Main dish
       Yield: 8 servings
  
       1 cn Pineapple slices(20oz)
     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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