1 lb link sausage, cooked, skinned
1 lb hot bulk sausage
1 (15 oz) can crushed pineapple with juice
2 cups packed brown sugar
1 tablespoon white wine Worcestershire sauce
Slice link sausage into 1/3-inch pieces. Shape bulk sausage into 1-inch balls. In a skillet, brown the sausage balls.
In a large saucepan, combine the pineapple, brown sugar and white Worcestershire sauce. Heat and add both sausages. Simmer for 30 minutes.
Serve from chafing dish or small slow cooker with cocktail picks.