Lois Sykes Sausage Special
Ingredients
2- 3 LBS SMOKED SAUSAGE OR Polish KIELBASSA CUT IN 1" CHUNKS OR SMALLER
1 LARGE CAN CRUSHED PINEAPPLE IN HEAVY SYRUP - UNDRAINED
1 CUP LIGHT BROWN SUGAR, MORE OR LESS TO TASTE
SMALL BOTTLE CHILI SAUCE OR HOT SALSA
1 CUP PINEAPPLE JUICE
Preparation
MIX ALL IN LARGE DEEP SKILLET
BRING TO A BOIL, STIRRING OFTEN, REDUCE HEAT COVER WITH LID & SIMMER 1 1/2- 2 HRS
STIR OFTEN.
THEN ADD 1/2 JAR PEACH OR APRICOT PRESERVES, HOT SAUCE TO TASTE & 1/4 CUP WHISKEY
STIR WELL - SIMMER. ADDITIONAL 15 - 30 MINUTES ON LOW HEAT
CAN COOK IN OVEN OR CROCK POT
SERVE WITH PRETZEL STICKS
IT WILL KEEP IN REFRIG. 5 DAYS
2- 3 LBS SMOKED SAUSAGE OR Polish KIELBASSA CUT IN 1" CHUNKS OR SMALLER
1 LARGE CAN CRUSHED PINEAPPLE IN HEAVY SYRUP - UNDRAINED
1 CUP LIGHT BROWN SUGAR, MORE OR LESS TO TASTE
SMALL BOTTLE CHILI SAUCE OR HOT SALSA
1 CUP PINEAPPLE JUICE
Preparation
MIX ALL IN LARGE DEEP SKILLET
BRING TO A BOIL, STIRRING OFTEN, REDUCE HEAT COVER WITH LID & SIMMER 1 1/2- 2 HRS
STIR OFTEN.
THEN ADD 1/2 JAR PEACH OR APRICOT PRESERVES, HOT SAUCE TO TASTE & 1/4 CUP WHISKEY
STIR WELL - SIMMER. ADDITIONAL 15 - 30 MINUTES ON LOW HEAT
CAN COOK IN OVEN OR CROCK POT
SERVE WITH PRETZEL STICKS
IT WILL KEEP IN REFRIG. 5 DAYS