Rum Sausages

Directions

1. 1
   Bake or fry sausage until well done; drain and cool.
2. 2
   Cut each sausage into 3 pieces; set aside.
3. 3
   Place sugar, teriyaki and rum into saucepan.
4. 4
   Cook until sugar has dissolved and syrup comes to boil.
5. 5
   Remove from heat.
6. 6
   Place sausage and syrup into ovenproof dish.
7. 7
   Bake, uncovered, at 325° for 25 minutes.
8. 8
   Drain and serve hot with toothpicks or serve with syrup in a chafing dish. Reserve syrup to store any leftovers.
9. 9
   These keep in refrigerator 2 weeks.
10. 10
    Reheat to serve.
11. 11
    May be frozen.
12. 12
    Makes 48 pieces.