Ingredients
- 1/2 maraschino cherries (drained)
- 800 gr pineapple chinks in syrup
- 400 gr bulk pork sausage
- 110 gr packed brown sugar
- 65 gr green pepper (chopped)
- 60 ml lemon juice
- 30 ml soy sauce
- 16 gr cornstarch
Shape sausage into half to 2 cm balls. Place in single layer in baking pan. Bake in 400�F oven 25 minutes, or until cooked; drain on paper towels. Meanwhile, drain pineapple, reserve syrup. Add enough water to syrup to measure 1 cup; 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. Typed by Syd Bigger.
