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Sweet-And-Sour Smokies
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2 packages (16 ounces each) miniature smoked sausages
2 cans (21 ounces each) cherry pie filling
1 can (20 ounces) pineapple chunks, drained
3 tablespoons brown sugar
Place sausages in a 3-qt. slow cooker. In a bowl, combine the pie
filling, pineapple and brown sugar; pour over sausages. Cover and
cook on low for 4 hours.
Yield: 16-20 servings.
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |