Yield: 1 Servings
|2 cans||(16oz) plain baked beans|
|1 teaspoon||Worcestershire sauce|
|¼ cup||Brown sugar|
|2 tablespoons||Bbq sauce|
|1 tablespoon||Teriyaki sauce|
|8 \N||Beef knockwursts|
|\N \N||Cutting board|
|\N \N||Carrot peeler|
|\N \N||Tongs or slotted spoon|
|\N \N||Paper towels|
|\N \N||Shallow serving dish|
With an adult's help, empty the cans of beans into a saucepan and add worcestershire, brown sugar, bbq sauce and teriyaki sauce to the beans. Stir and set aside.
With an adult's help, slice off the ends of the knockwurst. You do not need the ends for this recipe. Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight angle. With the round tip of a carrot peeler, carefully h Place the snouts in a saucepan and cover them with water. With an adult's help, cook the snouts for about 5-10 minutes. Cook the beans on low heat, stirring often, until the saucebubbles and thickens slightly.
Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers.
Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95