Shape bulk sausage into balls. Brown sausage balls and links in skillet.
Drain. Reserve 2 tablespoons drippings.
Drain pineapple. Save juice. Place juice in fondue pot. Add honey, vinegar,
soy sauce and cornstarch. Blend until smooth. Add 2 tablespoons pan drippings.
Bring to boil, stirring constantly. Add sausage, pineapple and cherries. Simmer
for 15 minutes.