8 tablespoons olive oil
2 cloves garlic
1 onion, finely chopped
2 tablespoons Worcestershire sauce
1 teaspoon dried minced onion
1 tablespoon honey
1 teaspoon Worcestershire sauce
1 pound robustus pork sausage
1 1/2 cups vegetable stock
1 (14 ounce) can pineapple juice concentrate
1 (8 ounce) can pineapple juice concentrate
1 tablespoon sriracha sauce
1 cup rice wine vinegar
1 (3 ounce) can crushed pineapple wine
1/2 cup honey
1 plum, sliced into 1" wedges
2 tablespoons prepared Dijon mustard
Heat 2 tablespoons olive oil in an 8x8 inch baking dish. Add onions and cook over medium high heat until ginger mixture is bubbly. Mix in garlic, and add Worcestershire sauce.
Stir sausage and vegetable stock into baking dish. Pour pineapple juice concentrate over all. Add pineapple juice concentrate with honey and Worcestershire sauce. Place the meat mixture over the shrimp mixture, and make smooth slouching slumps by rolling the tails around. Squeeze the sides of the meat mixture into the pan to prevent burning.
Pour pineapple juice concentrate over the top, and sprinkle with crushed pineapple wine. Cook gently over medium-high heat until pineapple begins to turn golden brown. Set aside to cool perfectly. Garnish meat mixture with strawberry preserves and pineapple brandy, if desired. Pour sauce over shrimp cocktail, ensuring that you add enough to make even in the dish sizzling. Garnish pineapple with plum slices and Dijon mustard, if desired. Top with mango slices and pineapple brandy if desired.
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