Sticky Chipolatas Recipes

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STICKY CHIPOLATAS

These mini sausages with honey mustard glaze work as a roast accompaniment, canapé or on a party buffet

Provided by Good Food team

Categories     Side dish

Time 25m

Number Of Ingredients 4



Sticky chipolatas image

Steps:

  • Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Mix honey and both of the mustards in a bowl. You can make the glaze 2-3 days ahead.
  • Add the sausages and toss well to coat them. Arrange the sausages, spaced apart, on the baking tray. Smooth any remaining glaze left in the bowl on top of the sausages to make them extra sticky. Bake for 20 mins until golden.

Nutrition Facts : Calories 171 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium

2 tbsp clear honey
2 tsp wholegrain mustard
2 tsp English mustard
390g pack cocktail sausage

STICKY CHIPOLATAS

I tore this from an old magazine in 2005 but just recently tried it out - serve with wooden picks and paper napkins or on a bed of mash.

Provided by katew

Categories     Meat

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6



Sticky Chipolatas image

Steps:

  • Heat oil in non stick pan.
  • Cook sausages 10 minutes or till golden.
  • Stir together remaining ingredients.
  • Pour over sausages.
  • Simmer, stirring for 5 minutes till well glazed.
  • Serve sprinkled with rosemary leaves if you so desire.

2 teaspoons olive oil
500 g chipolata sausages, I use chicken
3/4 cup cranberry sauce
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon sweet chili sauce, more if you so desire

STICKY HOISIN SAUSAGES

Children and adults will love these pork chipolatas in a sweet Asian sauce - delicious eaten warm or cold

Provided by Sara Buenfeld

Categories     Buffet, Side dish

Time 30m

Number Of Ingredients 5



Sticky hoisin sausages image

Steps:

  • Heat oven to 190C/170C fan/gas 5. Mix the hoisin sauce, honey, mustard and sesame seeds. Add the sausages, tossing well to coat them.
  • Line a baking tray with foil and arrange the sausages on it, spaced apart. Smooth any remaining glaze on top of the sausages to make them extra sticky. Bake for 20-25 mins until golden. Pack in a container, or wrap in foil, with some cocktail sticks.

Nutrition Facts : Calories 253 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 2 milligram of sodium

3 tbsp hoisin sauce
1 tbsp clear honey
1 tsp wholegrain mustard
1 tbsp sesame seed
30 cocktail sausages

SWEET AND STICKY MANGO BASTED CHIPOLATA SAUSAGES

You will not believe how simple this is to make or how much people love it! I have used this many, many times on buffets, drinks gatherings, or just as nibbles when the footie boys invade my house-and there are NEVER any leftovers!! The quantities are not exact-so adjust the amount of chutney as you see fit. The cooking time can also vary-sometimes I cook these long and slow, other times I whack the heat up a bit to speed it along-depends how long you can wait for them!

Provided by Noo8820

Categories     Pork

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 2



Sweet and Sticky Mango Basted Chipolata Sausages image

Steps:

  • Double line a large baking tin with tin foil-either spray with non stick spray or add a sheet of non stick baking parchment to base of tin.
  • Throw chipolatas into the pan and spread around.
  • Throw the mango chutney on top of chipolatas.
  • Bake in a moderate oven, basting and turning the chipolatas often so that the chutney coats them well as it melts. You may like to add more chutney at this stage if you feel there is not enough!
  • Bake until sausages are cooked and well coloured. They should be good and sticky.
  • Serve with plenty of napkins!

Nutrition Facts :

2 lbs chipolata sausages
6 -8 tablespoons mango chutney, I recommend Sharwoods

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