Tarted up sausages – they’re sticky!

First I bought you pimped up mash, now I’m unleashing tarted up sausages – and this is meant to be a family show!

I cook sausages once a week for my boys, they really REALLY love them. They’re not the healthiest of foods, and are processed, but they’re irresistible. And after a long day when you just want a peaceful mealtime, I’m afraid the bangers are brought to the table.

This week I decided to have a bit of a play creating a sticky and sweet coating for the little pork wonders. I found a glaze for a recipe using chicken thighs and adapted it with a few extra ingredients I had knocking around.

And it goes a little something like this!

Sticky tarted up sausages

1 tbsp sweet chilli sauce
1 tbsp runny honey
1 garlic clove, crushed
1 tsp fresh thyme leaves
1cm fresh ginger, finely grated
1 pack of good quality pork sausages

1. Pre-heat the oven to 180’C. Put the sausages in a roasting dish. In a bowl combine the rest of the ingredients to form a sticky paste.

2. Brush each banger with the glaze until thoroughly coated, then whack in the oven for 30 minutes.

3. Done! Serve with whatever takes your fancy. I teamed mine up with steamed broccoli and thai rice.

The meal was noshed down rapidly by everyone – apart from Arlo who ate his sausages then promptly got the hump with the rest of his meal and threw the rice directly in my face – there’s no pleasing some folks 😉