Sausage totem poles with sweetsour sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Canned pineapple rings in juice; each cut into | |
| 4 | Pieces | |
| 6 | Cherry tomatoes; washed | |
| 6 | Button mushrooms; washed | |
| 2 | smalls | Courgettes; washed, each cut |
| ; into 6 chunks | ||
| 2 | teaspoons | Olive oil |
| 125 | millilitres | Pineapple juice from can; made up with water |
| ; if necessary | ||
| ; (4floz) | ||
| 1 | tablespoon | Vinegar |
| 2 | tablespoons | Tomato puree or ketchup |
| 1 | teaspoon | Wholegrain mustard; (optional) |
| 1 | teaspoon | Cornflour; blended in a little |
| ; cold water | ||
Directions
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.