Ingredients

1 1/2 pound bulk pork sausage
20 ounce pineapple chinks in syrup
1/2 C. packed brown sugar
1/4 C. lemon juice
2 Tbsp. cornstarch
2 Tbsp. soy sauce
1/2 C. chopped green pepper
1/2 C. drained maraschino cherries

Cooking Instructions

Shape sausage into 1/2 to 3/4 inch balls. Place in single layer in baking pan. Bake in 400 degrees oven for 25 minutes, or until cooked; drain on paper towels. Meanwhile, drain pineapple, reserve syrup. Add enough water to syrup to measure 1 C.; combine with brown sugar, lemon juice, cornstarch and soy sauce in large saucepan. Cook and stir until sauce boils and thickens. Fold in green pepper, cherries, pineapple chunks and drained cooked sausage. To serve, turn into chafing dish.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)