Wednesday, December 30, 2015

Sticky Asian Cocktail Sausages


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Looking for a last minute appetizer for New Year’s Eve? Here’s another version of cocktail sausages that would be great to serve.

Sticky Asian Cocktail Sausages

(Adapted from My Fussy Eater)


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50 cocktail or mini sausages

3 tbsp honey

2 tbsp sesame oil

2 tbsp soy sauce or tamari

1 tbsp balsamic vinegar

1 tsp Dijon mustard

sesame seeds and chopped coriander to garnish


Preheat the oven to 200c.


Divide the sausages between two baking trays ensuring not to overcrowd them.


Mix the honey, sesame oil, soy sauce or tamari, balsamic vinegar and Dijon mustard together in a bowl.


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Pour the mixture onto the sausages and flipping them in the sauce until they are fully coated.


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Bake in the oven for 20-25 minutes, turning once, until the sausages are a lovely brown color and are cooked through.

Garnish with sesame seeds and chopped coriander and serve immediately.

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