Sweet Chilli Glazed Sausages
with Sesame Chips and Kimchi Style Slaw
- Sesame
- Sulphites
- Mustard
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Nuts
- Almonds
- Macadamia Nuts
- Peanut
- Pistachio nuts
- Cashew nuts
- May contain traces of allergens
- Celery
With hints of Korean flavour from sesame, sambal and sweet chilli sauce, these Sweet Chilli 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: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
4 unit(s)
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
22.5 milliliter(s)
Rice Vinegar
15 grams
Sambal Paste
120 grams
Sliced Carrot and Cabbage Mix
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
1 bunch(es)
Coriander
32 grams
Sweet Chilli Sauce
Not included in your delivery
1 tsp
Sugar for Pickling
2 tbsp
Mayonnaise
Nutritional information
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 top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pop the sausages onto another large baking tray.
Bake on the middle 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 sweet chilli 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The sweet chilli sauce and kimchi-style slaw add a delicious kick, creating a tasty fusion of flavours that many enjoyed.
- Ease of prep: Quick and simple to prepare, though some found the chips needed longer in the oven than stated.
- Suggestions: Consider reducing the spice in the slaw for milder tastes; try pairing with rice or couscous instead of chips.
- Portions: Some felt the sausage portion was small; adding more meat could help balance the meal.
