-
-
Add this recipe to your binder
This recipe is in your binder
-
Sambal cocktail sausages recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
3 ratings
Created by Niyi Obafemi-Olopade
These sticky and spicy sambal sausages make a great addition to any festive party spread. The sambal paste is made with garlic, ginger and makrut lime leaves. You can add extra chillies if you'd like it a little spicier. See method
Ingredients
- 3 medium garlic cloves, peeled
- ½ a thumb sized piece of ginger, peeled and roughly chopped
- ½ small onion, roughly chopped
- 1-3 red chillies (to taste), halved and de-seeded
- 2 makrut lime leaves, crumbled
- 2 tbsp olive oil
- 1 tbsp demerara sugar or soft light brown sugar
- 2 tbsp reduced-salt soy sauce
- 1 tbsp clear honey
- 240g pack cooked pork cocktail sausages
Source of protein and source of vitamin B12
Each serving contains
-
Energy
710kj
170kcal
9%
-
Fat
10g
14%
-
Saturates
3g
13%
-
Sugars
8g
9%
-
Salt
1.1g
18%
of the reference intake
Carbohydrate 14g
Protein 5.7g
Fibre 1.4g
Method
- To make the sambal, put the garlic, ginger, onion, chillies and makrut lime leaves in a blender and pulse into a chunky paste.
- Heat a frying pan over a medium to low heat and add 1 tbsp oil followed by the sambal and the sugar. Fry for 5 mins until fragrant and lightly caramelised.
- Add the soy sauce, honey and sausages to the pan and cook for 3-4 mins, stirring frequently, until the sausages are heated through. Put in a dish to serve.
See more Christmas canapé recipes