2 lbs. hot sausage links
1 lb. bulk sausage
1 c. brown sugar, packed
1 (12 oz.) can pineapple chunks

Drain pineapple chunks; reserve half of the syrup. Slice sausage links 1/2 inch thick. Shape bulk sausage into 1 inch balls. Brown sausage and sausage balls. When brown, drain all but 3 tablespoons of fat. Add pineapple chunks, sugar and reserved syrup. Cover and cook slowly for 30 minutes. Serve warm.