Preparation time :
15 mins, plus at least 15 minutes marinating

Cooking time :
15 minutes to 20 minutes

Makes:
10 kebabs

Ingredients
2 tbsp malt vinegar
1 tbsp light brown muscovado sugar
2 tbsp tomato ketchup
1 tsp smoked paprika
1 tsp Bart Fines Herbes
420g pack Waitrose British Pork 30 Cocktail Sausages
425g pack fresh prepared pineapple

Method
Blend the vinegar, sugar, ketchup, paprika and herbs in a shallow dish and add the sausages, turning to coat well.

Cover with clingfilm and place in the fridge to marinate (leave for at least 15 minutes or up to 1 hour).

Preheat the barbecue or grill to its highest setting. If using wooden skewers, soak 10 in cold water for 30 minutes, to prevent them from burning.

Thread 3 sausages onto each skewer, alternating with the pineapple pieces.

Cook for 15-20 minutes, turning regularly and basting with any remaining marinade.

Serve the kebabs with a mixed salad and chargrilled corn on the cob chunks.