Pork, Pineapple and Sweet Potato Sausage (More Information)

A few details

The dryer version of the sweet potato (one with less starch) will help absorb excess liquid from the pineapple juice. In addition, the dryer version of the sweet potato will make the sausage crunchier; for juicier sausage use a moister variety of sweet potato.

The pineapple juice will provide the moisture for the sausage as well as added sweetness. In addition, the pineapple will provide extra liquid for the pork as most common varieties of pork are considerably dryer than in years past.

Also, frying the pineapple in the pan after cooking the sausage will collect the lingering pieces of pork and sweet potatoes. In addition, the heat will enhance the sweetness of the pineapple.

Alternatives

In addition to making sausage, use the same ingredients (with a little bit more pineapple) to make a sticky, sweet stir fry or a pineapple based soup.