By Ilse van der Merwe, www.thefoodfox.com, Videographer and photographs: Ed O’Riley, Stylist: Melissa Rautenbach
Prepare a fire with enough coals to braai the kebabs over moderate heat.
Remove the sausage meat from the casings and roll into balls of 2-3cm.
Peel the pineapple and cut it into cubes of about 2cm.
Thread the meatballs and pineapple cubes alternately on kebab skewers. Brush with the olive oil and braai over moderate coals until slightly charred and done.
Meanwhile, heat the tortillas in a dry pan and cover them with a tea towel to keep them soft.
When the kebabs are done, serve them immediately with the hot tortillas, coleslaw, salsa, mayonnaise sauce and fresh coriander.
