Saturday, April 22, 2006

Curried Pork Sausages


1 lb. baby pork sausage
8 pineapple rings, halved
1/2 tsp. curry powder
1 tsp. cornstarch
1 c. pineapple syrup
Hot boiled rice

Put sausage links in a covered pan with a little water. Simmer 5 minutes. Drain and reserve drippings. Cook on low heat to brown evenly. Remove from pan. Brown pineapple slices in 4 tablespoons sausage fat. Drain on absorbent paper.

Blend together cornstarch, curry powder, and pineapple syrup. Add to oil in pan and stir until liquid thickens. Put rice in center of platter and place pineapple slices and sausage at edge. Pour liquid over rice. Serves 4.


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