Thursday, May 19, 2011

Chinese Hot Sausages

This has been one of my simple hot appetizer standbys for years! I used to make it with cocktail sausages, but now cut breakfast sausage links in half, to cut costs. I serve it in a small fondue pot or chafing dish. Ron would have taken a photo, but I made this recipe so lightning-quick, he didn’t have a chance!
Chinese Hot Sausages:
1 lb. pork sausage links
1- 7-½ oz. (220 mL) can tomato sauce
¼ c. brown sugar
1 tbsp. dark soy sauce
1 tsp. Worcestershire sauce
¼ tsp. garlic powder
⅛ tsp. salt
Cut sausages in half. Over medium-high heat in a medium skillet or griddle, brown until golden, about 10 min. Remove from heat, draining fat and blotting dry with paper toweling. While sausages cook, combine and heat remaining ingredients in medium saucepan. When sauce has heated through, add cooked sausages. Reduce heat to medium-low. Cover and simmer 20 min. before serving. Serves 4 as a main dish and several as a hot buffet appetizer.

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