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Sticky BBQ Glazed Sausages
Sticky BBQ Glazed Sausages

Sticky BBQ Glazed Sausages

with Sesame Chips and Kimchi Style Slaw

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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.

Tags:
New
Allergens:
Sesame
•Sulphites
•Mustard

The quantities provided above are averages only.

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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

5 grams

Black Sesame Seeds

4 unit(s)

British Honey Mustard Sausages**

22 milliliter(s)

Rice Vinegar

15 grams

Sambal Paste

1 unit(s)

Baby Gem Lettuce**

1 bunch(es)

Coriander**

120 grams

Coleslaw Mix**

48 grams

BBQ Sauce

Not included in your delivery

1 tsp

Sugar for Pickling

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2863 kJ
Energy (kcal)684 kcal
Fat31.9 g
of which saturates8.2 g
Carbohydrate72.7 g
of which sugars16.5 g
Dietary Fiber11.2 g
Protein23.6 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Medium Bowl

Instructions

Chop the Chips
1

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. 

Bake the Chips
2

When the oven is hot, bake the chips on the middle shelf until golden, 30-35 mins. Turn halfway through.

Cook the Sausages
3

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.

Make the Kimchi Slaw
4

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.

Finish Off
5

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.

Finish and Serve
6

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!

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