Meat sausage and vegetable skewer with pineapple chutney

Name: Meat sausage and vegetable skewer with pineapple chutney
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small, ripe pineapple; 3 Onions; 5 TABLESPOONS Oil; 1 red chilli pepper; 5 TABLESPOONS Balsamic vinegar; 75 ml Pineapple or orange juice; 5 TABLESPOONS Honey; 275 g Pork sausage; 2 Spring onions; 1 red pepper; 150 g Mushrooms; 1/2 bunch Parsley; 8 Shashlik skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small, ripe pineapple
3 Onions
5 TABLESPOONS Oil
1 red chilli pepper
5 TABLESPOONS Balsamic vinegar
75 ml Pineapple or orange juice
5 TABLESPOONS Honey
275 g Pork sausage
2 Spring onions
1 red pepper
150 g Mushrooms
1/2 bunch Parsley
8 Shashlik skewers

Directions

1
Peel and quarter the pineapple and remove the stalk. Cut the flesh into small cubes. Peel, halve and finely dice onions. Heat 2 tablespoons of oil in a saucepan. Fry the pineapple and onion cubes for about 4 minutes, stirring occasionally.
2
Meanwhile clean and wash the chillies, cut them in half lengthwise and remove the seeds. Finely dice the pod. Add chilli, vinegar, juice and honey. Simmer the chutney for about 15 minutes
3
Cut the sausage into pieces. Clean, wash and chop the spring onions. Peppers clean, wash and cut into pieces. Clean and wash mushrooms. Put spring onions, paprika, sausage and mushrooms alternately on skewers
4
Heat 3 tablespoons of oil in portions in a large, coated frying pan and fry the skewers in portions for approx. 5 minutes while turning, remove and keep warm
5
Wash parsley, shake dry and cut the leaves into fine pieces. Season chutney with pepper, stir in parsley. Fill half of the chutney into a glass and close it well. Store in the refrigerator and use for other purposes within approx. 14 days. Arrange skewers and remaining chutney. Add the ciabatta