Sticky Honey Glazed Sausages
Using the humble sausage with a few simple ingredients to make a midweek dinner drool-worthy.
Serves 4
Effort: Easy
Prep: 5 mins
Cook: 20 mins
Gluten free
Ingredients
8-10 thin sausages – pork or beef
Spray oil
1-2 tbsp Smokey Cue seasoning
2 tbsp honey
2 tbsp passata
1 tbsp water
Instructions
Preheat the oven to 220°C/200°C fan.
Place sausages in a single layer in an ovenproof dish and spray with a little spray oil. Toss around and place in the oven for 15 mins until browned and cooked through.
Meanwhile, mix Smokey Cue, honey, passata & water together. Tip – If you want a milder spice level, only use 1 tbsp of Smokey Cue. Jump down to hints and tips for a little more info.
After 15 mins, remove from the oven and pour sauce all over the sausages. Toss to evenly coat. Place back in the oven and cook for a further 5 mins until caramelized and sticky.
Serve immediately.
Hints & Tips
Gluten-free – Check the sausages you are using are gluten-free to make suitable for a gluten-free diet.
Sausages – Beef or pork are suitable for this dish. We used thin sausages but thick will also work.
Easy swap - Prepare your own passata by diluting concentrated tomato paste. Use a ratio of 1 part tomato paste to 2 parts water to create the passata. For this recipe, start with 1 tbsp of tomato paste and add 2 tbsp of water. Omit the 1 tbsp of water from the ingredients list if you choose to make passata this way.
Spice level - My motto: the sooner they get used to chili, the better!
Serve with sour cream for a cooling effect; it's a bit like sour cream and sweet chili – a perfect match!
Another option for this dish is to make it saucier with extra passata. Use 1/3 cup of passata instead to transform it into less of a glaze and more of a sauce.
Serving suggestions - These smoky-sweetish sausages are fantastic on warm rolls or alongside baked potato/fries and salad. Like I said, sour cream is the perfect condiment to dollop on top of these sausages.
Storage - Store in the fridge for 3-4 days. Suitable for freezing.
