Chipolatas slathered with a mixture of hoisin sauce and honey, sprinkled with sesame seeds. A boring meal suddenly gets transformed into something magical.
Quite honestly, I’m struggling to keep a straight face trying to write about sausages. Perhaps it’s a reflection of what swishes about in my filthy mind but whatever I write and you read would most likely be filled with innuendo. Remember when people took excerpts out of Harry Potter books and replaced “wand” with “wang”? Here goes.
Cookbooks about Sausages
- The Sausage Book
- The Sausage Book: The Complete Guide to Making, Cooking and Eating Sausages
- The Sausage Cookbook Bible: 500 Recipes for Cooking Sausage
- Weber’s Burgers, Sausages & More: Over 160 Barbecue Favourites
- Home Sausage Making
“Harry’s sausage was vibrating as though an electric charge was surging through it…”
“‘Your sausage, Lucius. I require your sausage.’ Voldemort drew out his own sausage and compared the lengths.”
“Harry’s sausage had still been in his hand when he’d jumped — it had gone straight up one of the troll’s nostrils.”
“‘EXPECTO PATRONUM!’ Harry yelled. Nothing happened……Harry gripped his sausage tighter and shook it up and down until a thick, whispy white substance protruded from the end of it.”
We’re right in the middle of British Sausage Week, celebrating the true versatility of all things sausage. There are staggeringly over 500 British varieties available on the British market manufactured by skilled butchers and producers. Sausages can be enjoyed for breakfast, lunch and dinner simply baked or fried, served with mash or in a casserole, just to name a few.
In this case, just covering them with a sauce before baking them in the oven adds true excitement to mealtimes and it’s so easy to do. A mixture of Hoisin sauce and honey was used here but here are a few other ideas:
- Honey & Mustard
- Sweet Chili Sauce
- Barbecue Sauce
- Soy & Honey
- Bourbon, Brown Sugar & Chili
More sausage inspiration:
- Beer-Glazed Roast Iron Age Pork Sausages
- Sausage and cannellini bean gratin with kale and parmesan
- Sausage and lentil mini pies
- Halloween Pasta with Sausages
What is your favourite way to prepare sausages?
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- Serves: 4
- Serving size: 281.3 g
- Calories: 768
- Fat: 42.9g
- Saturated fat: 11.0g
- Unsaturated fat: 0
- Trans fat: 0
- Carbohydrates: 48.4g
- Sugar: 36.3g
- Sodium: 871mg
- Fiber: 1.9g
- Protein: 46.3g
- Cholesterol: 0
- 60ml (4 tbsp) runny honey
- 90ml (6 tbsp) hoisin sauce
- 5ml (1 tsp) sesame seeds
- 900g (2 lb) good-quality chipolatas
- Preheat the oven to 200°C/fan 180°C /400°F/gas mark 6.
- Place honey, hoisin sauce and sesame seeds in a large shallow bowl and mix to combine.
- Unless you have bought cocktail sausages, you’ll need to divide up your chipolatas. Twist each one in the middle and cut in half. Add them to the sticky mixture. When you are happy that all the
- sausages have a good coverage, tip the sausages and the sauce into a roasting tin lined with foil and cook in the oven for 30-40 minutes, turning occasionally.
- Serve them on a nice big plate with a shot glass of cocktail sticks waiting at the side.
If you can’t get hold of hoisin sauce, use barbecue sauce instead.
Instead of chipolatas you can glaze normal-sized sausages with the sauce and have them as a main meal.
P.S. This is a sponsored post for British Sausage Week.