• 3 Ratings

For this sausage recipe, poach sausage links in a spiced-up white wine mixture, then saute with pineapple. Once the sweet-and-spicy dinner idea is caramelized and golden, it's ready to serve.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • To poach sausages, in a 4- to 6-quart Dutch oven over medium heat, stir together the wine or water, the 2 cups water, sugar, salt, and peppercorns. Bring to boiling. Reduce heat to keep liquid barely simmering; cook for 5 minutes. Add sausage links and cook, partially covered, for 10 minutes. Use a flat spatula to carefully remove sausages without piercing casings; set sausages aside.

Instructions Checklist
  • In a 12-inch nonstick skillet heat olive oil and butter over medium heat. Add poached sausages. Slowly brown on all sides, 8 to 10 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Carefully add pineapple juice to skillet (juices may spatter slightly). Increase heat to high. Cook, rolling sausages in skillet, until juice is thickened and sausages are well glazed. Transfer browned and glazed sausages to a warm platter.

Instructions Checklist
  • Add pineapple to skillet in a single layer. Sprinkle with salt. Aleppo pepper, and brown sugar. Cook for 3 to 4 minutes, turning to coat and brown, until pineapple is hot and caramelized. Serve immediately with warm glazed sausages.


If sausage spatters, partially cover the skillet.

Nutrition Facts

469 calories; 27 g total fat; 10 g saturated fat; 3 g polyunsaturated fat; 12 g monounsaturated fat; 61 mg cholesterol; 820 mg sodium. 370 mg potassium; 25 g carbohydrates; 1 g fiber; 20 g sugar; 11 g protein; 0 g trans fatty acid; 97 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 40 mg calcium; 1 mg iron;


3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0