STICKY STUFFED PORK SAUSAGE KEBABS

Serves 8

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 30 minutes

For the poached pork sausages: pork sausages 2 x 500 g packs chicken stock or beer 1 litre thyme 10 g (or 4 bay leaves) peppercorns 10 garlic 4–6 cloves, thinly sliced ginger 1 x 5 cm piece, peeled and thinly sliced chillies 3, thinly sliced canola oil ¼ cup

For the honey-and-mustard glaze, mix: honey 1/3 cup wholegrain mustard 2T

Dijon mustard 1T soya sauce 2T

1 Prick the pork sausages with the tip of a sharp knife. Place the stock or beer, thyme and peppercorns into a large saucepan and bring to a fast simmer. Add the pork sausages and poach for 10 minutes, then remove from the poaching liquid.

2 Fry the garlic, ginger and chillies until just golden. Make an incision into the sausages and stuff with a little of the ginger, garlic and chilli mixture, then thread the sausages onto kebab sticks or skewers. 3 Baste the sausages with the honey-and-mustard glaze and braai over hot coals until sticky and glossy. Serve as a snack.

DAIRY-FREE

WINE: Woolworths Saronsberg SGM