2 lb. pkg. frozen pork sausage
1/4 c. apple jelly
2 tbsp. maple syrup
1 tbsp. ketchup
2 (6 oz.) pkg. Canadian bacon

In 12 inch skillet, heat pork sausages in 1/2 cup of water to a boil. Cover and cook 5 minutes. Remove cover and continue cooking until water evaporates and sausages brown. Remove to paper towel and drain. Discard all but 2 tablespoons drippings. Into drippings, stir jelly, syrup, and ketchup. Add Canadian bacon and cook over medium high heat until heated. Return sausages to pan and turn in glaze. Arrange on platter and serve.