1 pound KRAFT Dinner Rolls
1 pound pork sausage
1 1/2 teaspoons salt
1/3 teaspoon garlic powder
1 1/2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon brown mustard
1/2 cup chicken broth
1 (17.5 ounce) can cream-style corn
2 (10 ounce) cans pineapple juice concentrate
1/4 cup diced pineapple (optional)
Heat oil in a large skillet or frying pan over medium high heat. Brown sausage and saute gently in oil until evenly brown. Drain grease from skillet. Stir in 1 cup vinegar and Worcestershire sauce. Bring to a boil, stirring frequently. Once sauce starts to thicken, add brown mustard and horseradish. Reserve 2 tablespoons brown mustard, if desired.
In a large bowl, combine the chicken broth, cream-style corn, and pineapple juice concentrate. Stir in pineapple juice concentrate and sausage. Pour mixture into marinade. Continue to stir, creating a thick sauce as desired.
Return sausage to skillet or pan over medium heat and stir in cream-style corn and pineapple juice concentrate. Return over medium heat, simply tossing fish with remaining 2 tablespoons brown mustard and horseradish until well coated. Cover pot and cook, stirring occasionally, for 6 to 8 minutes per inch of liquid. Place potatoes in skillet and saute for 3 minutes per inch of liquid.
Return sausage from skillet to pot along with brown mustard. Stir in poached fish. Heat through, but be sure not to brown too much. Remove from heat and stir in pineapple juice concentrate. Garnish with sliced pineapple and serve hot or cold.