Smokehouse Quartet

By LadyRev-2

Have the meats ready and in the chafing dish so all that's left to do is make the glaze.

Ingredients

• 3 tablespoons butter or margarine
• 2 apples, cored, sliced
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 cup cranberry-apple juice
• 6 small, thick ham slices
• 6 sausage patties, cooked, drained
• 12 link sausages, cooked, drained
• 12 oz. Smoked sausage, cut in chunks

Preparation

Step 1

In a small skillet, melt butter or margarine. Add apple slices and sprinkle with cinnamon and nutmeg. Cook over medium heat until apple slices are tender, stirring occasionally. Remove apple slices and set aside, reserving juices in skillet. Blend cornstarch into juices. Add cranberry-apple juice. Stir constantly over medium-high heat until mixture thickens and bubbles. In a chafing dish skillet, arrange meats and apple slices. Pour cranberry glaze over meats and apple slices. Cover and heat through. Makes 8 servings.

This was a favorite recipe of mine. Fixed several times for brunches I had for Shadow Rock staff and/or friends