Categories: Pork/ham, Appetizers 
      Yield: 6 servings 
  
  1 1/2 lb Bulk Pork Sausage                   2 tb Cornstarch 
     20 oz Pineapple Chinks In Syrup           2 tb Soy Sauce 
    1/2 c  Packed Brown Sugar                1/2 c  Chopped Green Pepper 
    1/4 c  Lemon Juice                       1/2 c  Drained Maraschino Cherries 
  
  Shape sausage into 1/2 to 3/4 inch balls.  Place in single layer in baking 
  pan.  Bake in 400ÜF oven 25 minutes, or until cooked; drain on paper 
  towels.  Meanwhile, drain pineapple, reserve syrup.  Add enough water to 
  syrup to measure 1 cup; combine with brown sugar, lemon juice, cornstarch 
  and soy sauce in large saucepan.  Cook and stir until sauce boils and 
  thickens.  Fold in green pepper, cherries, pineapple chunks and drained 
  cooked sausage.  To serve, turn into chafing dish.  Typed by Syd Bigger.