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Pineapple, brown sugar, and cinnamon make plain pork sausage links extra tasty. And the banana slices really complement the sausage. This dish is super easy to prepare and makes any breakfast special.—Marian Peterson, Wisconsin Rapids, Wisconsin
This recipe is:
Quick
Editor's Note: This recipe was tested with commercially prepared eggnog.
Nutritional Facts 1 serving (2 each) equals 261 calories, 18 g fat (6 g saturated fat), 47 mg cholesterol, 736 mg sodium, 14 g carbohydrate, 1 g fiber, 11 g protein.
Originally published as Hot Fruit and Sausage in Taste of Home December/January 1999, p13
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Nov. 06, 2011 by punkysquirrel
It was a nice change from regular sausage links. I prefer maple flavored sausage for my breakfast, so next time I think I will omit the brown sugar and cinnamon and add maple syrup instead.
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