|Thinly sliced streaky bacon||1⁄4 Pound (About 100 Grams)|
|Cocktail sausages||1⁄4 Pound (About 100 Grams)|
|Butter||1 Ounce (About 25 Grams Or 2 Tablespoon)|
|Tomato ketchup||2 Tablespoon (Also Called Catsup, About 30 Milliliter)|
|Fruit chutney||2 Tablespoon (About 30 Milliliter)|
|Worcestershire sauce||2 Teaspoon (About 10 Milliliter)|
|Vinegar/Lemon juice||1 Teaspoon (About 5 Milliliter)|
|Chili sauce||2 Drop|
1 Peel the pineapple and removje the core.
Cut the flesh into 2.5 cm (1 in) cubes.
I 2 Remove the rind and any bits of cartilage from the bacon slices.
Cut them into pieces, long enough to be wrapped around a pine- apple cube and fixed in place with a cocktail stick.
] 3 Cut the cocktail sausages into 2.5 cm (1 in) lengths.
Spear a piece of sausage together with a piece of pineapple on each cocktail stick.
4 Melt the butter in a frying pan (skillet) and lightly fry the kebabs; or, brush them with melted butter and grill (broil) them until the bacon and sausage pieces are cooked.
5 Meanwhile, make the sauce.
Beat together all the ingredients or mix them in a blender.
Pour the sauce into a sauceboat or small dish and serve with the hot kebabs.
Dips and pates are ever popular party fare, either as hors d'oeuvres before a quiet dinner party or as a snack to be enjoyed throughout the evening.
Easy to prepare, they can be made days before the event and, if covered, will keep indefinitely in the refrigerator.
Your guests can help themselves to a slice of French bread and pate or scoop into a colourful dip with crackers, cru- dites or even the humble potato crisp.
Try serving your favourite cold dip in a hollowed-out red cabbage, grapefruit, aubergine (eggplant), or even a lovely firm pineapple.