-
-
Add this recipe to your binder
This recipe is in your binder
-
Sriracha-glazed cocktail sausages recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
8 ratings
Sweet, sticky and oh-so moreish, these simple cocktail sausages are a welcome addition to your movie night snacking platter. Made for pennies and making the most of your storecupboard, serve with a soured cream and chive dip to help cool off from the heat. See method
Ingredients
- 312g pack frozen cocktail sausages
- 1 tbsp olive oil
- 2½ tbsp sriracha hot chilli sauce
- 2 tbsp reduced-salt soy sauce
- 1 tbsp sesame seeds
- 200g pack reduced-fat soured cream & chive dip
- 1 lemon, zested, ½ juiced
- 1 red chilli, finely sliced
If you don't have sour cream, use crème fraîche or yogurt
Each serving contains
-
Energy
825kj
198kcal
10%
-
Fat
14g
20%
-
Saturates
4g
21%
-
Sugars
4g
4%
-
Salt
1.4g
24%
of the reference intake
Carbohydrate 9.4g
Protein 8.3g
Fibre 0.8g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Arrange the sausages on a baking tray and toss them in the oil. Roast for 15 mins until lightly browned.
- Meanwhile, mix the sriracha and soy sauce in a bowl. Pour over the sausages and toss to coat, then sprinkle with the sesame seeds. Return to the oven for 10 mins, turning a couple of times until sticky and glazed in the sauce.
- Spoon the dip into a serving bowl, and stir in the lemon juice and zest along with a pinch of black pepper.
- Transfer the glazed sausages to a board and scatter with the sliced red chilli. Serve alongside the dip.
See more Sausage recipes