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.