Sweet chilli bangers

Prep: 5 mins Cook: 40 mins


Serves 6
An easy way to turn sausages into something special. Use the sweet, sticky sauce to marinate chicken drumsticks, too

Nutrition and extra info

  • Freezable
  • Egg-free

Nutrition: per serving

  • kcal348
  • fat25g
  • saturates8g
  • carbs13g
  • sugars6g
  • fibre0g
  • protein18g
  • salt1.78g
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  • 12 large meaty pork sausage
  • 4 tbsp tomato ketchup
  • 2 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tsp mild chilli powder
  • 2 garlic clove, crushed
  • ½ tsp dried oregano or 2 tsp fresh



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…


  1. Heat oven to 220C/fan 200C/gas 7. Arrange the sausages in a roasting tin in a single layer and bake for 10 mins. Meanwhile, mix together all the other ingredients with seasoning and 1 tbsp water.

  2. Pour the ketchup mixture over the sausages and mix well. Bake for 30 mins more until the sausages are golden.

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Comments (69)

curlyfatkins's picture

I made this today but used Tabasco sauce instead of chilli powder. Very nice indeed.

sspriggy's picture

A great recipe always devoured by my family. Even a none sausage eater had seconds!

sarebearcarebear's picture

Lovely recipe. Will be making again!

alijanescott's picture

Great recipe that we go back to time and time again, recommend the cheesy bean potatoes too.

jmsarch's picture

This tastes absolutely amazing! Add a bit more honey and chili for extra taste. Going to have the spare sausages on a sandwich tomorrow as the sauce becomes even stickier when cooled down.

ladyhannah's picture

This recipe is absolutely delicious, had it with mustard mash, so tasty and moreish!

IriskMike's picture

I made this with Sweet Potato (pierce the potatoes a few times and blast in the microwave until soft inside) + carmalised onions. delicious!!!

beckcooke40's picture

I also used chipolatas, and have made them twice, my husband loves them, so easy o do and great flavours, going to do them on bonfire night.....a winner in our house.

CailinLondon's picture

I was a bit sceptical as I thought that you can buy quality sausages in such a variety of flavours, why would you want to bother making a separate marinade? But I'm converted! I used plain chipolatas and they were so tasty. And this is so easy to do - stir the ingredients together and turn the sausages a few times in the oven. A really pleasant surprise!

kcmmoore86's picture

I would love to do these with the mustard mash...but I'd like a sauce to go with it. Was thinking of an onion gravy...would this go? If not, does anyone have any other suggestions?

bean28's picture

I am about to make these, what is good to have with them?

cldaniels's picture

Really good. Served with mustard mash and mushy peas.

macskitchen's picture

Has this had a bad review? Wont get one from me! Loved it, served with wedges. A cert for halloween and bonfire night!

jayred1's picture

Im 11 years old and I made these myself they were very easy and my whole family loved them good recipe ;)

try-it-twice's picture

Family loved it. Very quick and easy to make.

maia_cooks's picture

they were lovely i used 24 cocktail sausages for my family and they loved them they're really easy to make too.

bevrea's picture

everyone loves this one bonfire or bbq allways requested

jll2800's picture

I live in the USA so I'm sure the sausages we get here aren't quite the same, though I did use a good quality banger, but we thought this recipe was lovely. Spicy and sweet, but it still let the flavor of the sausage shine through. And it was quick! I'm definitely going to make this again.

09twinklestar's picture

Really easy to do, and tasted delicious.

modiddymo's picture

...Oh I forgot, we also did about half a teaspoon(?) of hot chilli powder instead of 2 teaspoons of mild, just because that's what we had.


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Tips (1)

MartinSmith's picture

I've made this recipe twice now, the first time, following the instructions, I found that most of the marinade ended up welded to the roasting dish not coating the sausages! No doubt regular turning / basting and maybe adding some water would have helped prevent this, but I would suggest that it's a much better idea to finish the sausages in a frying pan with the marinade. This way, you have complete control over how far you reduce the marinade, how much you allow it to caramelise and you can keep turning the sausages to ensure an even coating.