1. Drain and reserve syrup from pineapple. Cut each pineapple slice in half; set aside. In medium-sized bowl, mix brown sugar, water, cornstarch, vinegar, horseradish, and reserved syrup from pineapple; set mixture aside.

2. Cut pork-sausage meat into 1/4" slices. With sharp knife, make a few slashes in each cocktail frankfurter.

3. In 12" skillet over medium heat, cook sausage slices, a few at a time, until well browned, removing slices as they brown to paper towels to drain well; keep warm. Pour off fat from skillet.

4. In same 12" skillet, over medium heat, cook frankfurters until lightly browned; add reserved pineapple slices and return sausage slices to skillet. Gradually stir in reserved pineapple-syrup mixture and cook about 5 minutes, stirring frequently, until sauce thickens slightly and mixture is heated through. If you like, serve sausage mixture in chafing dish to keep it warm.

Miscellaneous recipes from the collection of Mike Orchekowski.