In a medium skillet, bring the pomegranate juice, ketchup, and a dash of Tabasco to a boil. Boil for 2-3 minutes or until it becomes syrupy. Add the sausage slices to the sauce and cook over high heat, turning the slices occasionally, until the mixture reduces almost completely and coats the sausage, about 2-3 minutes. Serve with toothpicks or on top of Ritz crackers. Enjoy!
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