1 1/2 lb Bulk Pork Sausage

20 oz Pineapple Chinks In Syrup

1/2 c Packed Brown Sugar

1/4 c Lemon Juice

2 tb Cornstarch

2 tb Soy Sauce

1/2 c Chopped Green Pepper

1/2 c Drained Maraschino Cherries

Shape sausage into 1/2 to 3/4 inch balls. Place in single layer in baking pan. Bake in 400?F oven 25 minutes, or until cooked; drain on paper towels. Meanwhile, drain pineapple, reserve syrup. Add enough water to syrup to measure 1 cup; combine with brown sugar, lemon juice, cornstarch and soy sauce in large saucepan. Cook and stir until sauce boils and thickens. Fold in green pepper, cherries, pineapple chunks and drained cooked sausage. To serve, turn into chafing dish. Typed by Syd Bigger.