Sticky Sausages with Hoisin and Sesame
These sticky sausages are my go-to easy party food recipe. Imagine delicious pork sausages in a sweet honey, salty soy sauce and spiced hoisin glaze - all served with an incredible dipping sauce. Be warned, they are addictive…
Servings: 85 85 cocktail sausages
Ingredients
For the sticky sausages:
- 2 tbsp sunflower oil
- 85 uncooked pork cocktail sausages about 1kg
- 2 tbsp hoisin sauce
- 2 tbsp sesame oil
- 4 tbsp runny honey
- 2 tbsp soy sauce
For the dipping sauce:
- 4 tbsp tomato ketchup
- 1 tbsp runny honey
- 1 tbsp soy sauce
- 1 tbsp wholegrain mustard
For the bread bowl:
- 1 loaf of crusty bread such as a white boule or sourdough boule.
Instructions
- Preheat the oven to 200C/180C Fan. Line a baking sheet with kitchen paper and set aside.
- Pour the oil into a large roasting tin and pop in the oven for about 5 minutes - or until it is very hot (like you would if you were making roast potatoes).
- Tip the sausages into the hot oil and spread in an even layer. Pop in the oven and roast for about 20-25 minutes - or until golden brown. Give the roasting tin a good shake at the halfway mark to turn them over.
- Using a slotted spoon, remove the sausages from the tin and place onto the baking sheet lined with kitchen paper. This will help remove any excess oil.
- Carefully discard any oil remaining in the tin. I use kitchen paper to wipe the oil out as there shouldn’t be loads left but if there is, just tip it carefully into a heatproof bowl and discard once cool.
- Meanwhile, in a small bowl, mix together the hoisin sauce, sesame oil, honey and soy sauce.
- Return the sausages to the tin and pour over the hoisin-honey mixture. Stir well until all of the sausages are evenly coated.
- Return the sausages to the oven and roast for a further 5 minutes, shaking the tin halfway through, or until the sausages are a deep golden brown and sticky. Watch closely to ensure they don’t burn!
- Meanwhile make the dipping sauce: mix together the tomato ketchup, runny honey, soy sauce and wholegrain mustard in a small bowl. Taste and adjust the flavours accordingly. Set aside.
- Remove the sticky glazed sausages from the oven and tip onto a serving plate. Sprinkle with sesame seeds. Serve straight away with the dipping sauce.
For the bread bowl:
- If making, lay the bread on a chopping board. Slice the top of the bread horizontally to remove the first couple inches of bread, almost like it's a little hat. Set aside the 'hat'.
- Use a small knife to cut around the edge of the bread, separating the middle of the bread and the crust. Then use your fingers to gently tear and remove the middle of the bread, until you have a hollow loaf of bread.
- Tip the finished sausages into the bread bowl and add some sesame seeds on top.
Notes
Sausages: you need to use raw pork cocktail sausages, not the deli cooked ones designed for picnics. You can use chipolatas if you prefer. I go for plain pork, but feel free to experiment with different flavours. Just make sure you go for the best-quality you can find.
Make your own mini sausages: If you can’t find raw cocktail sausages, it is fairly easy to make your own mini sausages. Simply pinch a regular sausage in the middle, pushing the sausage meat to either side. Then twist to separate into two sausages and snip to separate.
Serving suggestions: a tangy dipping sauce works really well with these sticky sausages. However, you can serve with all sorts of things. They are delicious with aioli (a garlicky mayonnaise), creamy mustard mayonnaise or even plain ketchup. I also love to dunk them into baked Camembert. Such a comforting combination. Alternatively, serve them alongside a roast instead of pigs in blankets.
Make ahead: you can make these sticky sausages in advance. Cook as above then leave to cool completely. Cover and chill in the fridge for up to 3 days. When ready to eat, preheat the oven to 200C/180C Fan. Tip the sausages into a large roasting tin and pop in the oven for about 10 minutes, turning half way through, until piping hot.
Freezing instructions: you can make these sticky sausages up until the end of the first cook. Drain on the kitchen paper then tip into a bowl. Drizzle over the glaze and toss well to coat. Pop into tupperwares, making sure they are in a single layer (you can stack with non-stick baking paper between each one). Cover and freeze for up to 3 months. When ready to eat, preheat the oven to 200C/180C Fan. Tip the sausages into a large roasting tin and pop in the oven for about 15-20 minutes, turning half way through, until piping hot.