Sticky Asian Cocktail Sausages
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 50 - 60 cocktail or mini sausages
- 3 tbsp honey
- 2 tbsp sesame oil
- 2 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- sesame seeds and chopped coriander to garnish
Method
- Preheat the oven to 200c.
- Line one large or two smaller trays with tin foil and add the sausages to the trays.
- Mix the honey, sesame oil, soy sauce or tamari, balsamic vinegar and dijon mustard together in a bowl. Pour the mixture onto the sausages and flip them in the sauce until they are fully coated.
- Bake in the oven for 20-25 minutes, turning once, until the sausages are a lovely brown colour and are cooked through.
- Garnish with sesame seeds and chopped coriander and serve immediately.