Ingredients
2 cans (8 ounces each) pineapple chunks2 tablespoons cornstarch1/2 teaspoon salt1/2 cup maple syrup1/3 cup water1/3 cup cider vinegar1 large green pepper, cut into 1-inch pieces2 packages (8 ounces each) frozen fully cooked breakfast sausage links1/2 cup maraschino cherries, halved
Preparation
Drain pineapple, reserving juice. Set the pineapple and juice aside. In a large saucepan, combine the cornstarch, salt, maple syrup, water, vinegar and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the green pepper; cook 2 minutes longer.
Meanwhile, in a skillet, brown sausage over medium heat; drain. Cut each link into thirds. Add the sausage, cherries and reserved pineapple to saucepan; heat through.
