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Asian Inspired Sticky Sausages

Asian Inspired Sticky Sausages

 

Flavourful sausages with a kick of ginger, smothered in a sticky hoisin style sauce – the perfect treat for children and adults alike.

Ingredients:

Sausages:

  • 700g minced pork, chicken or turkey
  • 25-30g ginger & leek sausage seasoning
  • 100-200g rusk* (alter to preference)
  • 150ml cold water
  • Sausage casings – natural (hog/sheep) or collagen

Sauce:

  • 3tsp hoisin sauce
  • 1tbsp clear honey
  • 1tsp wholegrain mustard
  • 1tbsp sesame seeds
Method:

  1. Add meat, seasoning and rusk to a bowl and mix thoroughly - if using a complete sausage mix (which already contains rusk) rather than separate seasoning and rusk, add 100g.
  2. Add chilled water and ensure all ingredients are combined.
  3. Cover and chill for at least one hour or overnight to allow the spices to infuse the meat.
  4. If using natural casings – soak the casing for around 30 minutes, use a funnel to remove excess salt.
  5. If using collagen casings – there is no need to soak the casings, use straight from pack.
  6. Place the casing on the outside of the tube and begin to pass the meat through your sausage stuffer, tie a knot at the end of the casing to stop the meat passing straight through and continue to pass the meat mixture through the casing.
  7. Once the meat is finished, tie a knot at the other end and begin linking your sausages, twisting in opposite directions, make these full sized sausages or bitesize.
  8. Use a little vegetable oil on your hands to work the sausage with ease and create a professional sheen.
  9. Heat an oven to 190°C/170°C fan/gas 5, mix together the ingredients for the sauce and cover sausages, tossing well to ensure they are evenly coated.
  10. Line a baking tray with foil and lay the sausages evenly, brush remaining sauce on the sausages and bake for 20-25 minutes or until cooked through and golden.
  11. Eat right away or pack in a container/wrap in foil – these can be eaten cold.

*The rusk can be left out if you wish – making it less calories and values, in this case you would use the seasoning and skip the adding rusk step. 


Posted by Tongmaster


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Award winning wild lamb & rosemary burger seasoning


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Award winning angus burger seasoning


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