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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