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Wednesday, November 28, 2012

Jalapeno Sausage in a Pineapple-Dijon Sauce



Jalapeno Sausage in a Pineapple-Dijon Sauce
by Rachael Tanis

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. 

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