1 packet of Beak & Sons Original Bratwurst beef sausages
½ pineapple, peeled and cut into chunks
3 tablespoons balsamic vinegar
3 tablespoons honey
Splash of olive oil
¼ red cabbage, finely shredded
¼ green cabbage, finely shredded
1 carrot, cut into matchsticks
1 red capsicum, thinly sliced
8 snow peas, cut into thin strips
2 tablespoons lime juice
2 teaspoons soy sauce
1 tablespoon olive oil
1. Preheat the oven to 200ºC or preheat a
barbeque on medium heat. Combine glaze ingredients in a small bowl.
2. Heat the oil in a medium saucepan and add the sausages. Cook over low heat for 5 minutes until golden on all sides. Remove and set aside to cool slightly.
3. Cut each sausage into quarters and thread 3 pieces on each skewer alternating with pineapple pieces.
Brush with the glaze and bake in the oven for 15 minutes or grill on the barbeque for 8 minutes.
Cook until golden turning halfway through cooking time.
4. To prepare the slaw combine the vegetables in a large bowl. Add remaining ingredients and toss to combine.
Serve with the skewers.