5 pounds smoked link sausage
1 (20 ounce) can crushed pineapple
1 pound brown sugar
1 tablespoon yellow mustard

Cook sausage in a heavy skillet, barely covering with water, on low heat and cook until all water is boiled away. Pour off all grease and cut sausage into small bite-size pieces. Heat pineapple, brown sugar and mustard until boiling. Stir well and pour over sausage.

Serve with wooden picks, very hot, in a chafing dish.