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In a 4- to 6-quart Dutch oven over medium heat, stir together wine (or water), 2 cups water, sugar, 1/2 teaspoon salt and peppercorns. Bring to a boil. Reduce heat to keep liquid barely simmering; cook for 5 minutes. Add sausage links and cook, partially covered, for 10 minutes. Use a flat spatula to carefully remove sausages without piercing casings; set sausages aside.
Heat oil and butter in a 12-inch nonstick skillet over medium heat. Add poached sausages. Slowly brown on all sides, 8 to 10 minutes.
Carefully add pineapple juice to the pan (juices may spatter slightly). Increase heat to high. Cook, rolling sausages in the pan, until juice is thickened and sausages are well glazed. Transfer browned and glazed sausages to a warm platter.
Add pineapple chunks to the pan and arrange in a single layer. Sprinkle with the remaining 1/4 teaspoon salt, Aleppo pepper (or crushed red pepper) and brown sugar. Cook for 3 to 4 minutes, turning to coat, until pineapple is hot and caramelized. Serve immediately with warm glazed sausages.