Sausages

Sausages

By
From
From Pasta to Pancakes
Photographer
Claire Peters

A barbecue staple, and so, so delicious with a bit of ketchup. Don’t save them just for summer, they’re gorgeous in winter too, and great for a Hallowe’en party. Cocktail sausages would be scrumptious here too.

Ingredients

Quantity Ingredient
16 sausages
4 tablespoons runny honey
2 tablespoons sesame seeds, (optional)

Method

  1. Preheat a barbecue. Place the sausages in a dish and pour over the runny honey. Mix well.
  2. Place the sausages on the barbecue and cook over the hot coals for 10 minutes until golden brown. Turn them over half way through.
  3. Put the cooked sausages in a bowl and sprinkle with the sesame seeds, if you’re using them. If they don’t stick very well, drizzle in another tablespoon of honey.

Optional extras:

  • Sausages are amazing on their own, so if you don’t want to add the honey or sesame seeds then just cook them without. I just love the stickiness that comes from the honey. Wrap a rasher of bacon around each sausage for an extra meat fest.

Serving suggestions:

  • Dip in lots of ketchup and mustard.

Leftovers:

  • These are great eaten cold, and can be kept in the fridge, covered, for 2 days. To reheat, place in a pan and cook for 5 minutes until hot. Have a sausage sandwich to nurse away the hangover after your party.
Tags:
student cooking
easy
healthy
budget
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