Honey & sesame sausages

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Sticky small honey sausages in a bowl with sesame seeds and toothpicks on the side


Makes 12


  • 4 large sausages, cut in to 3 or 12 chipolata sausages
  • 1 small drizzle rapeseed oil
  • 1 teaspoon runny honey
  • 1 teaspoon sweet chilli sauce
  • 1 teaspoon sesame seeds


You will need a small roasting tray.


Prep time: 0Β minutes
Cooking time: 18-23 minutes
Total time: 18-23 minutes

Honey & sesame sausages

Favourites for so many at this time of year, honey and sesame sausages are sticky and sweet and extremely moreish. By cooking the sausages first and only adding the honey and sweet chilli at the end of the cooking time, you are saving your roasting tray from burnt-on sugar and getting the right stickiness needed to make these so special.


Preheat the oven to 200/375/gas 5.

Place the sausages on a roasting tray and drizzle with a little rapeseed oil to stop them from sticking.

Cook for 15-20 minutes, or until they are golden brown.

Mix together the honey, sweet chilli sauce and sesame seeds. Pour over the hot sausages and stir well.

Pop back in the oven for a further 3 minutes.

Remove from the oven and put in to a bowl to stop them sticking to the roasting tray.

Enjoy hot or cold!



You can serve these with a dip but I think that the are so delicious and sticky that they should be enjoyed on their own.”

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