Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 cn (16oz) plain baked beans
1 ts Worcestershire sauce
1/4 c Brown sugar
2 tb Bbq sauce
1 tb Teriyaki sauce
8 Beef knockwursts

---------------------------TOOLS--------------------------------
2 sm Saucepans
lg Spoon
Cutting board
Knife
Carrot peeler
Tongs or slotted spoon
Paper towels
Shallow serving dish

With an adult's help, empty the cans of beans into a saucepan and add
worcestershire, brown sugar, bbq sauce and teriyaki sauce to the
beans. Stir and set aside.

With an adult's help, slice off the ends of the knockwurst. You do
not need the ends for this recipe. Then slice the knockwurst into
equal segments about 1" long, making each cut at the same slight
angle. With the round tip of a carrot peeler, carefully h

Place the snouts in a saucepan and cover them with water. With an
adult's help, cook the snouts for about 5-10 minutes. Cook the beans
on low heat, stirring often, until the saucebubbles and thickens
slightly.

Carefully remove the snouts and place on paper towels to drain. Pour
the beans into a serving dish and arrange snouts, nostril sides up,
on top. Serves 4-6 little porkers.

Sicko serving suggestion: Dab pickle relish pig boogers in your
knockwurst nostrils.

From the Book: Gross Grub by Cheryl Porter Random House ISBN
0-679-86693-0

Shared by Carolyn Shaw 10-95

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