2 lbs. pork sausage links, skinless
2 tbsp. water
1 (13 oz.) can pineapple chunks
1 c. liquid (pineapple syrup and water)
1/2 c. brown sugar, packed
2 tbsp. cornstarch
1/4 tsp. salt
1/4 c. lemon juice
1/2 c. green pepper, cut into 3/4 inch pieces
1/2 c. maraschino cherries, drained

Place sausage links in cold frying pan; add water. Cover and cook slowly 5 minutes; pour off drippings. Remove cover and brown slowly.

Meanwhile, drain pineapple, saving syrup. Add water to pineapple syrup, if necessary, to make 1 cup. Combine brown sugar, cornstarch, salt and lemon juice with pineapple syrup in saucepan. Cook, stirring constantly until sauce thickens. Fold in green pepper, cherries, pineapple chunks and sausage links. Serve in chafing dish or buffet warmer. 10 to 15 servings.