Screwy English Breakfast Tcheeseburgers

2012, Chef Al

INGREDIENTS:

• mature English cheddar
• pork and caramelised onion sausages
• three bean & red pepper soup
• Mr Kipling pineapple slices
• instant coffee
• tea bags

It is important not to leave the tea bag in too long or the liquid will become stewed

Put the sausages in a large pan to fry.

Measure the pineapple slices, then take the cheddar and cut into slices of roughly the same size. Place a pineapple slice sideways onto each cheese slice and set aside on a plate for later.

When the sausages are golden brown, add the soup to the pan and turn up the heat. When the liquid starts to boil, add the tea bag. Stir to allow the tea infuse while the liquid is cooking. Remove the tea bag after about five minutes and continue to heat the liquid until it is reduced to a thick sauce.

Remove the sausages from the sauce and cut them thinly into pieces roughly the same size as the pineapple slices. Glaze the surface of each sausage piece with the thick sauce and sprinkle instant coffee granules on the top.

Place the pineapple and cheese slices on top of each glazed sausage using a skewer or screwdriver to hold them together.

Arrange tastefully on a plate and serve.

Glazing sausages with coffee granules is a rarely seen cheffing technique

Andy: "I think Al's going to fry the teabags in the sausage fat..."

Al: "I thought about that but decided against it - the sausages are a bit too granular"

Kath: "I wouldn't bother giving that patient CPR"

Kirsty: "It's definitely a meal with impact"

Andy: "Aaaaaarghhhh!!!"

Marcus: "Bleughhh!!!"

Andrew: "Yehghchhh!"