Jalapeno Sausage in a Pineapple-Dijon Sauce

Jalapeno Sausage in a Pineapple-Dijon Sauce

by Rachael Tanis

adapted from Bo's Bowl, Spicy and Sweet Smoked Sausage Appetizer

1 pound Teet's Smoked Jalapeno Cheese Pork Sausage, sliced

4 ounce can crushed pineapple

1/2 cup brown sugar

1 Tablespoon creole mustard

1. In a large skillet, add a small amount of oil and brown the sausage. 

2. In a small saucepan, combine the crushed pineapple, brown sugar, and creole mustard.  Bring to a boil; boil just until the sugar is dissolved. 

3. Pour over the sausage and stir to coat. Serve immediately.