Sticky Sausage Baguettes Recipes

BARBECUED STICKY SAUSAGES

Steps:

• In a large bowl, mix oil, garlic, honey, hoisin, mustard and plenty of seasoning. Put 1⁄2 the sauce into a small pan and set aside.
• Add sausages to sauce in the bowl, stir to coat. To barbecue, thread 4 cocktail sausages or 3 chipolatas on to double skewers (this stops the sausages spinning on the skewer, making them easier to turn). Cook over medium heat for about 15min, turning halfway and basting with any leftover marinade as you go, until cooked through. Alternatively, put sausages (without skewers) into an ovenproof serving dish and cook in an oven preheated to 190°C (170°C fan) mark 5 for 25min, stirring halfway.
• Meanwhile, bubble sauce in pan over medium-high heat for 5min, until reduced. Remove from heat and pour into a small bowl. Put sausages on a platter and serve with the sauce.

STICKY SAUSAGE BAGUETTES

Steps:

• Toss sausages in oil in a roasting tin and roast at 200C/180C fan/ gas 6 for 20 mins until browned.
• Mix soy sauce, honey and mustard together. Drain the fat from the sausages and pour over most of the soy mix, coating thoroughly. Return to the oven for 10 mins until sticky. Serve in baguettes with salad leaves and the remaining soy mix.

COCKTAIL SAUSAGES

Steps:

• Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Separate the sausages, if they are linked, and arrange in a large, shallow-sided roasting tin. Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands - or a couple of spatulas - to move everything about in the pan so that all the sausages are slicked. Roast for 25-30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.

STICKY ONION AND SAUSAGE BAGUETTES

Steps:

• Preheat oven to 200 degrees Fahrenheit or 180 degrees Celsius or Gas 6.
• Drizzle the honey over the sausages.
• Roast sausages for 20 minutes until cooked through.
• While the sausages are cooking, finely slice the onion.
• Sizzle onion in a frying pan with the balsamic vinegar and the demerara sugar until soft and sticky.
• Serve the sausages and sticky onion in small baguettes.

STICKY SAUSAGES

Steps:

• Toss all ingredients together in bowl. Make sure the sausages are evenly coated.
• Roast at 180°C for 35-40 minutes.
• Enjoy!
• (Please note that the serving amount is just an estimate.).

CLASSIC SILKY SAUSAGE

Steps:

• Fill a 4- or 5-quart pot two-thirds full with water and bring to a boil over high heat. Lower the heat and cover to keep warm.
• Shaping and wrapping the paste is like rolling a very stubby cigar. Put a 12-by-18-inch piece of heavy-duty aluminum foil on your work surface with a short side closest to you. Center the piece of banana leaf on the foil. Use a rubber spatula to deposit the paste near the bottom edge of the leaf (the edge closest to you), roughly shaping it into a fat 5-inch-long log. Do not get any paste on the foil. Roll up the leaf to encase the paste, creating a cylinder 3 inches in diameter. Place the cylinder at one of the short ends of the foil and roll it up, letting the foil naturally overlap to form a silver tube. Finish by sealing the ends closed and then folding them toward the center. Because the paste expands during cooking, you need to tie the package with kitchen string to secure it. In general, a cross tie followed by another loop around the sausage-much like tying a very small roast-works well. There is no need to be fancy, but to ensure the shape and compactness of the paste, make sure the string is taut.
• Return the pot of water to a boil. Drop in the sausage and boil for 40 minutes, replenishing with extra boiling water as needed. During cooking, the foil will darken and the sausage will puff up, push against the string, and eventually float. Don't be alarmed; it will deflate afterward.
• Use tongs to remove the cooked sausage from the pot. Let cool completely before untying and removing the foil. Keep the banana leaf in place. Put the sausage in an airtight container or zip-top plastic bag and refrigerate until serving.