Categories: appitizers
Ingredients
- 12 pork sausages
- 12 chicken livers
- 18 large mushroom caps
- 1 (20 oz.) can pineapple slices
- 2 Tbsp. butter
- 2 Tbsp. wine vinegar
- 2 tsp. catsup
Directions
- Cook sausages slowly until browned, turning frequently. Remove from skillet and keep warm. Pour off excess fat. Sauté chicken livers in same skillet. When livers are almost done, add mushroom caps and sauté.
- Meanwhile, drain pineapple well, saving syrup. In a separate pan, cook pineapple in butter until tinged with brown. Arrange livers, mushrooms and sausages on skewers, allowing 3 mushrooms, 2 livers and 2 sausages for each.
- heat 2 tablespoons pineapple syrup, vinegar and catsup in skillet in which meats were cooked, stirring to loosen brown particles. Spoon sauce over skewered meat.
- Serve with grilled pineapple slices.