Serves 6 – 8
Cooking time 50 minutes
2 packs of Fry’s Slicing Sausage / Polony
1 small tin of Pineapple pieces
8 Cloves, plus extra for studding the polony
1 Onion, peeled, halved
2 large Bay leaves
2 tbsp Brown sugar
1 tbsp Wholegrain mustard
Juice from Pineapple pieces
Preheat the oven to 180°C.
Cut the polonies in half lengthwise. Score 3 or 4 deep lines across the polonies and decorate with pineapple pieces and cherries. Push two cloves into each onion half and add to the pan along with the bay leaves.
Mix the brown sugar mustard and pineapple juice to a think paste and pour over the decorated polonies.
Roast the “game on” in the oven for 40 minutes, basting frequently with the glaze and pan juices, until cooked through and golden-brown.