Sticky hoisin sausages

Sticky hoisin sausages

By Sara Buenfeld
  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 5 mins Cook: 20 mins - 25 mins

Easy

Serves 6
Children and adults will love these pork chipolatas in a sweet Asian sauce - delicious eaten warm or cold

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal253
  • fat19g
  • saturates6g
  • carbs12g
  • sugars6g
  • fibre1g
  • protein9g
  • salt2g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 3 tbsp hoisin sauce
  • 1 tbsp clear honey
  • 1 tsp wholegrain mustard
  • 1 tbsp sesame seed
  • 30 cocktail sausages

Method

  1. 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.

  2. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jojodinkley
22nd May, 2018
5.05
Easy, quick, tasty. Served with the Asian Slaw on this site and had a perfect mid week meal for my busy family. Clean plates all round and promises extracted from me to make again, and soon.
fairystoryteller
14th Aug, 2016
5.05
Really simple recipe to transform the humble cocktail sausage! These will make a regular appearance for nibbles with drinks in our house.
genputtay
13th Mar, 2016
5.05
This recipe is absolutely delicious. I stumbled upon it, when I had some sausages to use up and was looking for a recipe using store-cupboard ingredients. And what a result! The first thing my boyfriend did when he came home from work was open the oven to find out what smelt so good. I turned this in to a midweek meal by serving them with Asian Slaw (also on this site) and some Pitta bread.
allielovetocook
22nd Sep, 2015
5.05
My sister-in-law served these as part of a delicious cold lunch when we visited in the Summer. These were gorgeous and very moreish - even my hoisin / mustard hating teen really liked them!!
anzointhehouse
28th Oct, 2012
Very tasty and will definitely do these again I left them on a low shelf in the oven until I was ready to serve (1 hour in total)
ntlyle
19th Dec, 2018
Do you use ready cooked cocktail sausages or raw ones? When I have tried similar recipes in the past I've used raw ones and they end up swimming in fat with no glaze sticking.
goodfoodteam's picture
goodfoodteam
21st Dec, 2018
Thanks for your question. This recipe uses raw sausages. We'd suggest buying the highest quality sausages you can for best results.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.