Sweet And Sticky Mango Basted Chipolata Sausages Recipes

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.

SWEET AND STICKY MANGO BASTED CHIPOLATA SAUSAGES

Steps:

• Double line a large baking tin with tin foil-either spray with non stick spray or add a sheet of non stick baking parchment to base of tin.
• Throw chipolatas into the pan and spread around.
• Throw the mango chutney on top of chipolatas.
• Bake in a moderate oven, basting and turning the chipolatas often so that the chutney coats them well as it melts. You may like to add more chutney at this stage if you feel there is not enough!
• Bake until sausages are cooked and well coloured. They should be good and sticky.
• Serve with plenty of napkins!

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 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.).

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.

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.