Hot Agave Honolulu Sausages
   ___ cup agave
   _ tablespoon whole grain mustard
   _ tablespoons red wine vinegar
   ___ cup olive oil, plus 1 tablespoon
   _ teaspoon red chili peppers dipping sauce
   _ links mild or hot Italian turkey or pork sausage
   _ red onion, peeled and sliced
   _ green pepper, cored and sliced
   ___ red bell pepper, chopped
   _ (8-ounce) can pineapple chunks, in juice
   _ French bread rolls

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In a small container, combine agave, mustard, vinegar, 1/2 cup olive oil and red chili sauce. Set aside. Place 1 tablespoon olive oil in a 12-inch nonstick skillet. Cook sausage in skillet over medium heat for 5 minutes to brown all sides. Add onion and green pepper and continue cooking for 5 minutes. Set aside 1/4 cup of the agave sauce and add the remaining sauce to the skillet with the red pepper, pineapple and juice. Bring to boil, cover and reduce heat to low. Continue cooking about 8 minutes or until sausage is completely cooked. Uncover and cook over high heat 2-3 minutes or until pan juices are thick and syrupy. Serve on rolls with remaining agave sauce.

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