Rise and Shine with Pineapple and Sausage Breakfast Kabobs
This easy breakfast kabobs recipecombines three types of sausage, pineapple chunks, and a delicious sweet and sour sauce for a breakfast or brunch recipe that your family and friends will remember.
½pound(227g)ground sausage - made into mini-meatballs
½pound(227g)smoked sausage - cubed
½pound(227g)little smokies
¼cup(50g)brown sugar
1tablespooncornstarch
⅔cup(150g)water plus pineapple juice
1-2teaspoons(1-2teaspoons)sweet and spicy mustard - optional
1tablespoon(1tablespoon)soy sauce
2tablespoons(2tablespoons)vinegar - white or apple vinegar
18-oz(227g)can sliced pineapple - drained, and cut into chunks (save juice and set pineapple aside)
Instructions
Brown the 1/2 pound ground sausage in a medium non-stick skillet. Set aside.
Brown the 1/2 pound smoked sausage and the1/2 pound little smokies in a medium skillet. Drain any excess fat. Cut the smoked sausage into bite-size chunks. Set aside.
Combine 1/4 cup brown sugar, 1 tablespoon cornstarch, 2/3 cup water plus pineapple juice , 1-2 teaspoons sweet and spicy mustard, 1 tablespoon soy sauce, and 2 tablespoons vinegarinto a small bowl. Whisk until smooth. Pour this mixture into the skillet used to brown the sausage. On low heat, cook and whisk until thickened.
Add sausages and 1 8-oz can sliced pineapple. Heat until warm throughout.
Make kabobs using toothpicks adding one piece of pineapple and two pieces of sausage. OR, stir together and serve from a serving bowl.