Bonfire Night Firecracker Sausage Bites
with a Spicy Breadcrumb Sprinkle | Perfect for sharing
Bring a little heat to your bonfire evening with these Firecracker Sausage Bites. Sprinkle pork meatballs with spicy breadcrumbs and drizzle them in a sticky sauce for an easy and tasty snack.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Pork and Oregano Sausage Meat
Thai Style Spice Blend
(Contains Cereals containing gluten)
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press).
c) In a large bowl, combine the garlic, sausage meat and half the Thai style spice blend. Roll into 12-15 even-sized balls. Pop the meatballs onto a baking tray.
d) When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the remaining Thai style spice blend and the breadcrumbs. Fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily.
c) Once cooked, transfer the toasted crumbs to a bowl and set aside.
a) Return the (now empty) frying pan to medium heat (no oil). Once hot, add the baked meatballs, sriracha sauce and ketjap manis, then cook until slightly thickened and sticky, 1-2 mins.
b) Transfer the sausage bites to a serving dish and sprinkle over the toasted spicy breadcrumbs to finish.