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Instructions |
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Soak about 25 toothpicks in water for about 30 minutes. Preheat the oven to 425. Combine the sauces, juice and honey in a bowl, whisk until combined. Spear the pepper if using, then pineapple then sausage on a toothpick and place on a lined cookie sheet. Brush or spoon the liquid over the sausage and bake for 15-20 minutes or until browned. Serve warm.
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You can pre-make these in a large deep rectangle bowl; pour the liquid mixture into the bowl and place the tooth-picked sausage in it. The next day bake as directed and pour the liquid over the sausage. Don't over pour, save the extra liquid - if any - to keep the sausage warm if needed or discard the extra liquid.
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It is EASY to double or triple this recipe. To keep warm put the excess liquid in a crock pot (add about a 1/4 cup of chick broth if more juice is needed) and keep on low/warm for the duration of your event. You can add more Teriyaki sauce and Sweet Chili Sauce to the liquid in the crock pot to your taste.
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These are not great cold and do not freeze well, so eat them up!
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Originally Submitted
9/14/2017
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