Ingredients
3 Wiener sausages
1 1/2 Cheese balls
1 1/2 Meatballs
12 Black sesame seeds
Method
Sources
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dataset
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Cut the wiener sausages in half. Make a mouth by making a shallow cut into the top of the sausage. Pierce the sausage twice to create 2 eye sockets. Cook the sausages in a frying pan. Cut some cheese balls and some meat balls in half. Once the sausages have cooled, stick a pair of black sesame seeds into each sausage (pointy ends first), where you previously prepare the eye sockets. Stick half a cheese ball or meatball on each toothpick, followed by a wiener sausage and they're ready. Lining up these sausages on rice makes for a very cute lunchbox. Here's a family of acorn people. I've changed the order of where the wiener and cheese or meatball comes on the toothpick on some. They all look very cute.