Sticky teriyaki sausages

Sausages are a mainstay on the Christmas buffet! Here is a quick and easy way to jazz up chipolatas with a delicious teriyaki sauce.

Serves 6-8Prep: 5 minutesCook: 20 minutes


800g cocktail chipolatas2 tsp olive oil200g jar teriyaki sauce3 spring onions, finely sliced1 tbsp mixed black and white sesame seeds


  • Preheat the oven to 180C/gas 4.

  • Tip the sausages into a non-stick roasting tin, drizzle with oil and toss to coat.

  • Cook the sausages in the oven for 15 minutes, then toss through the teriyaki sauce. Return to the oven for 5 minutes until sticky and glazed.

  • Tip the sausages onto a serving platter then scatter over the spring onions and sesame seeds.


Here are a few ideas to customise store-bought dips, get creative and make use of the store cupboard and any leftovers. Serve with crudites, crackers and savoury snacks.


Sprinkle with a squeeze of lime, paprika and chilli flakes


Top with onion chutney


Chopped dill and capers


Swirl and top with olives, herbs, (if liked) olive oil and black pepper

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