Brown sausages in a skillet over medium heat. Drain on paper towels. Boil together briefly vinegar, sugar, sherry, soy sauce and ginger. Blend cornstarch and water together and add to the vinegar mixture. Cook until thickened and transparent. Add sausages, pineapple and green pepper; slowly heat. Serve in a chafing dish. Yield: 6 servings. NOTE: May be prepared 2 days in advance and refrigerated. |