Cassie’s Ruminations

Sweet and Sour Little Sausages

This is a recipe passed down to me from my mother. She makes it every New Year’s Eve, and they’re always gone long before midnight! I often put in a small bell pepper, cut into chunks, but they weren’t looking too hot at the store, so none this time around. For our other snacks, we had some brushchetta with a plate of smoked salmon and a bowl of artichoke tapenade to spread on the bread as desired.

Little Sausages in Sweet and Sour Sauce
Makes 8 large appetizer servings

½ cup brown sugar
1 tablespoon cornstarch
1 can (20 oz) pineapple chunks in juice
⅓ cup cider vinegar
1 tablespoon soy sauce
1 small sweet bell pepper (optional)
1 lb package of cocktail sausages

If using, cut the pepper into bite-sized chunks. Drain the pineapple, reserving all of the juice. In a medium sauce pan over no heat, add the pineapple juice, vinegar, and soy sauce. Whisk in the brown sugar and cornstarch until completely dissolved. Turn the burner to medium high and bring the mixture to a gentle boil. Add the pineapple, bell pepper, and Li’l’ Smokies to the pot. Stir together and let simmer for 10 minutes or until sausages are heated all the way through. These keep well in a slow cooker or chafing dish for several hours as a party food.