Stickysausages Recipes

STICKY HOISIN SAUSAGES

Steps:

• Heat oven to 190C/170C fan/gas 5. Mix the hoisin sauce, honey, mustard and sesame seeds. Add the sausages, tossing well to coat them.
• Line a baking tray with foil and arrange the sausages on it, spaced apart. Smooth any remaining glaze on top of the sausages to make them extra sticky. Bake for 20-25 mins until golden. Pack in a container, or wrap in foil, with some cocktail sticks.

STICKY CHIPOLATAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Mix honey and both of the mustards in a bowl. You can make the glaze 2-3 days ahead.
• Add the sausages and toss well to coat them. Arrange the sausages, spaced apart, on the baking tray. Smooth any remaining glaze left in the bowl on top of the sausages to make them extra sticky. Bake for 20 mins until golden.

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.

COCKTAIL SAUSAGES

Steps:

• Preheat the oven to 200C/400 degrees F.
• Separate the sausages if they are linked and arrange them 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 to 30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.

HONEY AND MUSTARD STICKY SAUSAGES

Steps:

• Start cooking the sausages in the oven, according to the directions on the packet - probably something like 190°C (Gas Mark 5 / 375°F).
• In a small bowl, combine the honey and mustard, with a small pinch of salt and pepper. Mix well.
• When the sausages are half cooked, remove them from the oven, and pour over the honey and mustard glaze. Coat the sausages in the glaze, then return them to the oven for the remaining cooking time (around 15 minutes). Don't worry if any excess glaze on the baking tray burns a little.
• When the glaze is hot and sticky, serve the sausages with your choice of side dish.

MAPLE-GLAZED SAUSAGES

Steps:

• In a large skillet, brown sausage links. In a small bowl, combine the syrup, brown sugar and cinnamon; pour over sausages. Bring to a boil. Reduce heat; simmer, uncovered, until sausages are glazed.

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.