Sambal cocktail sausages recipe
Created by Niyi Obafemi-Olopade
These sticky and spicy sambal sausages make a great addition to any festive party spread. The sambal paste is made with garlic, ginger and makrut lime leaves. You can add extra chillies if you'd like it a little spicier.
See method- Serves 6
- Takes 15 mins
- 170 calories / serving
- Dairy-free
Ingredients
- 3 medium garlic cloves, peeled
- ½ a thumb sized piece of ginger, peeled and roughly chopped
- ½ small onion, roughly chopped
- 1-3 red chillies (to taste), halved and de-seeded
- 2 makrut lime leaves, crumbled
- 2 tbsp olive oil
- 1 tbsp demerara sugar or soft light brown sugar
- 2 tbsp reduced-salt soy sauce
- 1 tbsp clear honey
- 240g pack cooked pork cocktail sausages
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Shop ingredientsEach serving contains
- Energy
- 710kJ 170.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 14.0gProtein 5.7gFibre 1.4g
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Sign in to shopMethod
- To make the sambal, put the garlic, ginger, onion, chillies and makrut lime leaves in a blender and pulse into a chunky paste.
- Heat a frying pan over a medium to low heat and add 1 tbsp oil followed by the sambal and the sugar. Fry for 5 mins until fragrant and lightly caramelised.
- Add the soy sauce, honey and sausages to the pan and cook for 3-4 mins, stirring frequently, until the sausages are heated through. Put in a dish to serve.
- See more Christmas canapé recipes
