Stuff you’ll need:
For the salsa:
- 100ml white wine vinegar
- 40g sugar
- 1/2 tsp coriander seeds
- 1/2 tsp mustard seeds
- 1/2 tsp black peppercorns
- 1/2 tsp cloves
- 1 star anise
- 1 stick cinnamon
- 1 x cup fresh coriander, roughly chopped
- 1 x chilli, sliced
- 2 x cups fresh pineapple, peeled and cut into chunks
For the sausages:
- 4 x FFMM Bloody Mary chorizo sausages
- 4 x eggs (optional)
- 4 x white rolls, buttered
- Sriracha (or your favourite hot sauce), to serve
Okay, what to do:
For the pineapple pickle:
In a pot, bring the pickle ingredients (except chilli, pineapple and mint) to a gentle boil, adding about 100ml of water. Stir gently, until sugar is dissolved.
While still warm, add the pineapple and allow to cool entirely.
Pour contents into a sterilised jar and refrigerate until needed. (2 days is a minimum)
When ready to serve, remove pineapple and chop into finer chunks, if desired. Mix through chilli and mint.
For the sausages:
Heat a small amount of oil in a pan and add your sausages. Cook over medium to low heat for approximately 8 - 10 minutes, or until done. Do not do this over a high heat, or the casings will burst.
Remove sausages when ready and allow to rest for a few minutes. Cut them lengthways, or serve as it.
Top with pineapple salsa and, if you’re going that way, a fried egg. Feel free to serve this all on a buttered roll with some hot sauce to finish.