Meat sausage and vegetable skewer with pineapple chutney

Ingredients

Directions

1. 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. 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. 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. 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. 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