Jalapeno Sausage in a Pineapple-Dijon Sauce
by Rachael Tanis
adapted from Bo's Bowl, Spicy and Sweet Smoked Sausage Appetizer
1 pound Teet's Smoked Jalapeno Cheese Pork Sausage, sliced
4 ounce can crushed pineapple
1/2 cup brown sugar
1 Tablespoon creole mustard
1. In a large skillet, add a small amount of oil and brown the sausage.
2. In a small saucepan, combine the crushed pineapple, brown sugar, and creole mustard. Bring to a boil; boil just until the sugar is dissolved.
3. Pour over the sausage and stir to coat. Serve immediately.