SilverSage
Resident Crone
This is one of those old recipes that I dig out every few years. I always wonder why I don't make it more often. 30 or more years ago I clipped it from a package or a magazine. I don't even remember where. But everybody always loves them.
2 pounds bulk pork sausage (I like Bob Evans Hot & Spicy for this but the recipe calls for regular)
1 1/4 cup ketchup
1/4 cup dark brown sugar
1 tablespoon soy sauce
1 tablespoon lemon juice
1/4 cup water
pineapple chunks - I use a cup or two of fresh pineapple, but a can of chunks works just fine.
Roll the sausage into 1 inch balls. In batches, brown them on all sides in a large skillet. Remove and drain on paper towels.
Pour off the grease. Add ketchup, sugar, soy, lemon & water, and bring to a simmer. Add back the sausage balls. Cover & simmer 10-15 minutes, or till cooked through.
Toss in pineapple chunks, and simmer till warmed.
Serve in a crock pot to keep warm all evening.
2 pounds bulk pork sausage (I like Bob Evans Hot & Spicy for this but the recipe calls for regular)
1 1/4 cup ketchup
1/4 cup dark brown sugar
1 tablespoon soy sauce
1 tablespoon lemon juice
1/4 cup water
pineapple chunks - I use a cup or two of fresh pineapple, but a can of chunks works just fine.
Roll the sausage into 1 inch balls. In batches, brown them on all sides in a large skillet. Remove and drain on paper towels.
Pour off the grease. Add ketchup, sugar, soy, lemon & water, and bring to a simmer. Add back the sausage balls. Cover & simmer 10-15 minutes, or till cooked through.
Toss in pineapple chunks, and simmer till warmed.
Serve in a crock pot to keep warm all evening.