Ingredients (to serve 2)

We stock the majority of the ingredients required.

  • 450g (1lb) Lean minced pork
  • 100g (4oz) Drained pineapple from can (reserve juice)
  • ½ Green pepper, de-seeded and finely chopped
  • 15ml (1tbsp) Hoisin sauce
  • 2 Chunky (rhick) or 4 chipolata (rhin) pork sausages
Prep Time: 10 mins  Total Time: 20 mins  Difficulty Rating:  2 out of 5


For Burgers: Place chosen set of ingredients into a large bowl, mix thoroughly with mince. Divide mixture into 4 or 6, and shape into burgers. Cover and place in a fridge for 30 mins. Place on preheated BBQ and cook for the recommended total cooking time (see below), turning once.
Thin Burgers 1-2cm (½-¾”) – 8-12 minutes
Thick Burgers 3cm (1¼”) – 10-12 minutes
Sausages: For the chance to taste a variety of sausages, skewer 4 different varieties on to two or three skewers. Once cooked, cut down middle for a four sausage kebab. NB: If using wooden skewers ensure they have been pre-soaked to prevent burning. Recommended total cooking time on a preheated BBQ:
Chipolatas – 8-10 minutes
Chunky Sausages – 10-12 minutes
Ensure both burgers and sausages are thoroughly cooked to a minimum internal temperature of 700C+ or when all juices run clear. To cook sausages a little quicker, pre-cook in microwave for 1 minute and then finish off on the BBQ for that ‘just BBQ’d’ look and flavour.
Serving Suggestion
Spicy Tomato Dip:
Mix together 60ml (4tbsp) of tomato ketchup and English mustard and add a mixed salad and flavoured breads.