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Terriyaki Smoked Sausage Recipe


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     Terriyaki Smoked Sausage

Category   Appetizers
Sub Category   None
Servings   12
Preptime   15 minutes

1 pkg Kielbasa or any smoked sausage
1 20oz can pineapple chunks, reserve juice
3 TBS Teriyaki sauce
1 TBS Sweet Chili Sauce
1 TBS honey
reserved pineapple juice
1/2 bell pepper diced small, optional

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.
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.
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.
These are not great cold and do not freeze well, so eat them up!

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