One of my pet hates, the cocktail sausage, gets a makeover.
Let’s get two things straight. I don’t hate pork and I don’t hate sausages. What I do despise is the cocktail sausages served at the average party. My inner snob cringes as I watch how indifferently the meat is removed from a shop’s budget range packaging and thrown slapdashingly on a plate. Seriously, am I the only one who thinks they resemble shrivelled up dog turds of the lighter kind?
Now look at these gleaming, voluptuous beauties. Their colour tells me they must have spent a week sun tanning on some beach in Langkawi. They smell gorgeous – salty and sweet. Now I’m all hot and bothered. Aren’t you too?
Download and/or print the recipe! Click HERE.
Hoisin & Honey-Glazed Chipolatas
Prep Time: 5 mins – Cooking Time: 40 mins
- 60ml (4 tbsp) runny honey
- 90ml (6 tbsp) hoisin sauce
- 5ml (1 tsp) white mustard seeds
- 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, mustard seeds 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.
These are delicious served warm or cold but be careful not to serve them straight from the oven.
- If you can’t get hold of hoisin sauce, use a delicate barbecue sauce instead.
- Instead of chipolatas you can glaze normal-sized sausages with the sauce and have them as a main meal.