Chilli, Maple & Ginger Glazed Vegan Cocktail Sausages

  • 13 Nov - 19 Nov, 2021
  • Mag The Weekly
  • Cookery


· 3-4 red chillies, plus extra to serve

· ½ cup maple syrup

· 1 teaspoon apple cider vinegar

· 10 g chopped ginger

· 1 teaspoon sesame oil

· 12 Asda plant-based cocktail sausages

· Sesame seeds, for sprinkling

· Handful of coriander leaves and lime wedges, to serve


Combine the chillies, maple syrup, vinegar, ginger and sesame oil in a pan, and bring to a simmer over a low heat. Cook for two-three minutes until slightly reduced. Remove from the heat and leave to cool slightly. Heat the oven to 180°C. Line a roasting tin with foil, tip in the sausages, half the glaze and a sprinkle of sesame seeds. Toss well and season. Cook in the oven for 20-25 minutes, turning halfway through, until cooked through and sticky. Pour the remaining glaze into a small dish and scatter with some more sesame seeds. Serve the sausages scattered with some extra chillies and the coriander, with some lime wedges and the glaze on the side for dipping.