4 pounds lean sausage
1 cup barbecue sauce
1/4 cup heavy cream
1/2 onion, diced
1 (14 ounce) can crushed pineapple, drained
1 (13 ounce) can whole kernel corn, undrained
3 tablespoons Scotch-style corn syrup
1 tablespoon lemon juice
1 teaspoon dry bread crumbs
1 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
1 tablespoon white sugar
Preheat oven to 350 degrees F (175 degrees C).
Brown sausage in a large skillet. Drain excess fat.
Place in a large resealable plastic bag; seal and shake to coat.
In a mixing bowl, combine barbecue sauce, 1/2 cup heavy cream, onion, pineapple, corn, syrup, lemon juice, flour, bread crumbs, mustard, Worcestershire sauce, white sugar and pecans. Pour sausage mixture into plastic bag and seal bag. Place sausage rolls in plastic resealable plastic bag.
Place in preheated oven pot. Cook over high heat until brown on top and cool on bottom.
Bake at 350 degrees F (175 degrees C) for 50 minutes or until properly cooked. Use a metal spatula or slotted spoon to pull meat into unwrapped bag; discard. Brush this with lemon juice; drizzle a cup with Scotch-style Corn syrup or margarine. Arrange thinly in shallow baking dish; brush with olive oil. Sprinkle with brown sugar. Bake at 500 degrees F (200 degrees C) for an additional 45 minutes, or until well done. Sprinkle with cinnamon and nutmeg.