Sweet chilli bangers

Sweet chilli bangers

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(47 ratings)

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Cooking time

Prep: 5 mins Cook: 40 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Egg-free
Nutrition info

Nutrition per serving

kcalories
348
protein
18g
carbs
13g
fat
25g
saturates
8g
fibre
0g
sugar
6g
salt
1.78g

Ingredients

  • 12 large meaty pork sausages
  • 4 tbsp tomato ketchup
  • 2 tbsp clear honey
  • 2 tsp mild chilli powder
  • 2 garlic cloves, crushed
  • ½ tsp dried oregano or 2 tsp fresh

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Method

  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.

Recipe from Good Food magazine, November 2008

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Comments

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lurvlyloz's picture
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i made these for my halloween party at the weekend and they were a HUGE hit! will definatly be making again and have already been asked for the reciepe :)

daviniajenkins's picture
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I did these for friends after bonfire night and they were really tasty and very popular. Instead of using chilli powder I added some chilli chutney.

alison-walker's picture

fantastic! A hit with everyone, will make again .roll on the bbq season!

caramax's picture

Delicious!! I did this recipe for Halloween. Quick and easy to do for kids on the go. Warmed some bread buns up and had them as hotdogs with a twist!

bethocallaghan's picture
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We also used crushed chillis. Yum.

tayyaba_k's picture

You can use chicken drumsticks /chicken instead. Use that sauce on a rap to cover it

sarahbadis's picture
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This is a very simple recipe. I made the same quantity of sauce but instead of 2 tsp of chili powder I used 1 tsp chili powder & 1 tsp of crushed chilies for a little extra kick. I used 48 cocktail snags instead of big ones & cooked them for about 15 minutes. Perfect. I made them for a buffet tea for the family & there was none left. Both kids & adults loved them. Will definately be making these again but will maybe try big snags next time.

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