2 lbs. bulk pork sausage
1 can (13 1/4 oz.) pineapple chunks
2 tbsp. butter
1/4 c. sugar
2 tbsp. cornstarch
2 tbsp. cinnamon candies
1 can (4 1/2 oz.) apple juice (1 1/2 c.)
8 maraschino cherries

Form sausage into 1 inch balls (will make 40 balls) and place in a cold frying pan. Add 2 tablespoons water, cover tightly and cook slowly 5-8 minutes. Remove cover and brown balls slowly until done. Pour off drippings. Drain pineapple chunks, reserving juice. Add enough water to juice to equal 1 cup.

Melt butter in heavy saucepan. Stir in combined sugar and cornstarch. Add pineapple juice mixture, apple juice and cinnamon candies. Cook over medium heat, stirring until clear and thickened. Pour sauce, pineapple chunks, and cherries over sausage balls and cook over low heat for minutes. Serve with pancakes or waffles. 6-8 servings.