Sausage totem poles with sweetsour sauce

Yield: 4 servings

Measure Ingredient
3 \N Canned pineapple rings in juice; each cut into
4 \N Pieces
6 \N Cherry tomatoes; washed
6 \N Button mushrooms; washed
2 smalls Courgettes; washed, each cut
\N \N ; into 6 chunks
2 teaspoons Olive oil
125 millilitres Pineapple juice from can; made up with water
\N \N ; if necessary
\N \N ; (4floz)
1 tablespoon Vinegar
2 tablespoons Tomato puree or ketchup
1 teaspoon Wholegrain mustard; (optional)
1 teaspoon Cornflour; blended in a little
\N \N ; cold water

FOR THE TOTEM POLES

FOR THE SAUCE

* Preheat the grill to a moderate setting.

Thread the hotdog pieces, pineapple, tomatoes, mushrooms and courgettes onto 6 small wooden skewers. Brush over the olive oil. *Grill for 6-8 minutes. *Turn over the skewers after 3-4 mintues to cook the other side.

*Meanwhile, place all the sauce ingredients in a small saucepan. Heat gently, stirring all the time until the sauce starts to boil. Simmer gently for 1 minute and serve with the sausage totem poles.

Converted by MC_Buster.

NOTES : A fun recipe for children to make with a delicious tangy sauce.

Converted by MM_Buster v2.0l.

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