1 (16 oz.) pkg. frozen pork sausage links or 1 lb. country style sausage links
3/4 lb. bockwurst or weisswurst (veal sausage)
1/4 c. apple jelly
2 tbsp. maple or maple flavored syrup
1 tbsp. ketchup
2 (6 oz.) pkgs. sliced Canadian bacon
Arugula for garnish
Cranberries for garnish

About 35 minutes before serving:

1. In 12 inch skillet over medium heat, heat frozen pork sausage links, bockwurst and 1/4 cup water to boiling. Cover; cook 5 minutes. Remove cover; continue cooking, turning sausages often, until water evaporates and sausages are browned, about 20 minutes; remove to paper towels to drain. Discard all but 2 tablespoons drippings.

2. Into drippings remaining in skillet, stir apple jelly, maple syrup, and ketchup. Add half of the Canadian bacon slices; over medium high heat, cook until bacon is heated through. Remove slices to platter, leaving glaze in skillet. Repeat with remaining Canadian bacon.

3. If bockwurst links are long, cut each crosswise in half. Return sausages to skillet; heat, turning to glaze. Arrange sausages on platter with bacon. Pour remaining glaze in skillet over bacon and sausages; garnish with arugula and cranberries. Makes 8 servings. About 335 calories per serving.