Hoisin & Honey-Glazed Chipolatas
Quite honestly, I’m struggling to keep a straight face trying to write about sausages. Perhaps it’s a reflection of what swishes about in my filthy mind but whatever I write and you read would most likely be filled with innuendo. Remember when people took excerpts out of Harry Potter books and replaced “wand” with “wang”? Here goes.
“Harry’s sausage was vibrating as though an electric charge was surging through it…”
“‘Your sausage, Lucius. I require your sausage.’ Voldemort drew out his own sausage and compared the lengths.”
“Harry’s sausage had still been in his hand when he’d jumped — it had gone straight up one of the troll’s nostrils.”
“‘EXPECTO PATRONUM!’ Harry yelled. Nothing happened……Harry gripped his sausage tighter and shook it up and down until a thick, whispy white substance protruded from the end of it.”
Hoisin & Honey Chipolatas
prep 5 minscook 40 minstotal 45 mins
author michelle minnaar
These chipolatas, served as canapés, are a smash hit at cocktail parties.
Ingredients
60ml (4 tbsp) runny honey
90ml (6 tbsp) hoisin sauce
5ml (1 tsp) sesame seeds
900g (2 lb) good-quality chipolatas
Instructions
Preheat the oven to 200°C/fan 180°C /400°F/gas mark 6.
Place honey, hoisin sauce and sesame seeds in a large shallow bowl and mix to combine.
Unless you have bought cocktail sausages, you’ll need to divide up your chipolatas. Twist each one in the middle and cut in half. Add them to the sticky mixture. When you are happy that all the sausages have a good coverage, tip the sausages and the sauce into a roasting tin lined with foil and cook in the oven for 30-40 minutes, turning occasionally.
Serve them on a nice big plate with a shot glass of cocktail sticks waiting at the side.
Notes:
These are delicious served warm or cold but be careful not to serve them straight from the oven.If you can’t get hold of hoisin sauce, use barbecue sauce instead.Instead of chipolatas you can glaze normal-sized sausages with the sauce and have them as a main meal.
