Bilby
07-03-2007, 12:42 AM
8-10 hot dog/frankfurt sausages cut to quarters, weiners in half.
Large can pinapple peices
Tinned baby corn cut in halves
Olives (optional)
2 teaspoons french mustard
1 tablespoon brown sugar
1 tablespon lemon juice
Metal or soaked wooden skewers
Drain pinapple, reserve syrup, drain corn.
Alternate peices of frankfurt, pineapple, corn and olives, on skewers.
Combine reserved pineapple juice, mustard, br sugar and lemon juice in saucepan and bring to boil, simmer until reduced to 1/3.
Brush syrup over both sides of frankfurt skewers, and grill or bbq for a couple of minutes both sides until heated through, basting with syrup during cooking.
Large can pinapple peices
Tinned baby corn cut in halves
Olives (optional)
2 teaspoons french mustard
1 tablespoon brown sugar
1 tablespon lemon juice
Metal or soaked wooden skewers
Drain pinapple, reserve syrup, drain corn.
Alternate peices of frankfurt, pineapple, corn and olives, on skewers.
Combine reserved pineapple juice, mustard, br sugar and lemon juice in saucepan and bring to boil, simmer until reduced to 1/3.
Brush syrup over both sides of frankfurt skewers, and grill or bbq for a couple of minutes both sides until heated through, basting with syrup during cooking.