Sticky BBQ Glazed Double Sausages
with Sesame Chips and Kimchi Style Slaw
- Sesame
- Sulphites
- Mustard
- May contain traces of allergens
- Nuts
- Peanut
With hints of Korean flavour from sesame, sambal and BBQ sauce, these Sticky BBQ Glazed Sausages are served with sesame chips and a fresh slaw inspired by the zingy pickle and spice of kimchi, a popular Korean condiment made from fermented cabbage.
Ingredients
450 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
8 unit(s)
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
22 milliliter(s)
Rice Vinegar
15 grams
Sambal Paste
1 unit(s)
Baby Gem Lettuce
1 bunch(es)
Coriander
120 grams
Sliced Carrot and Cabbage Mix
48 grams
BBQ Sauce
Not included in your delivery
1 tsp
Sugar for Pickling
2 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the black sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake the chips on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, pop the sausages onto another large baking tray.
Bake on the top shelf until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
While everything cooks, put the rice vinegar, sambal (add less if you'd prefer things milder) and sugar for pickling (see pantry for amount) into a medium bowl.
Stir the coleslaw mix into the dressing. Season with salt and pepper, then set your kimchi style coleslaw aside.
Meanwhile, trim the baby gem, halve lengthways, then thinly slice. Roughly chop the coriander (stalks and all). Set both aside for later.
Once the sausages are cooked, drizzle over the BBQ sauce and turn to coat.
Add the baby gem and half the coriander to the coleslaw mix and toss to coat in the dressing.
Share the sausages between your plates, then sprinkle over the remaining coriander.
Serve the kimchi style slaw and sesame chips on the side with the mayo (see pantry for amount) for dipping.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty BBQ-glazed sausages, while the kimchi-style slaw received mixed reviews for its spiciness and tanginess.
- Ease of prep: Reviewers found this recipe quick and straightforward to prepare, with clear instructions for a fuss-free meal.
- Suggestions: Consider serving with hot dog buns or adding more BBQ sauce. Some preferred traditional creamy coleslaw over the kimchi-style version.
- Portions: Several customers mentioned the sausages were quite small; consider adding an extra sausage per person for heartier appetites.
