Rum Sausages

1. 1

   Bake or fry sausage until well done; drain and cool.

2. 2

   Cut each sausage into 3 pieces; set aside.

3. 3

   Place sugar, teriyaki and rum into saucepan.

4. 4

   Cook until sugar has dissolved and syrup comes to boil.

5. 5

   Remove from heat.

6. 6

   Place sausage and syrup into ovenproof dish.

7. 7

   Bake, uncovered, at 325u00b0 for 25 minutes.

8. 8

   Drain and serve hot with toothpicks or serve with syrup in a chafing dish. Reserve syrup to store any leftovers.

9. 9

   These keep in refrigerator 2 weeks.

10. 10

    Reheat to serve.

11. 11

    May be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.