Best 8 Chilli And Honey Sausage Bites Recipes

CHILLI AND HONEY SAUSAGE BITES

Steps:

• Grill/broil the sausages until cooked. Once cooked, cut each sausage into 3 - 5 pieces, depending on sausage size and how delicate you want your 'bites' to be!
• Put the honey and chilli sauce in a pan and warm on a low heat. When it starts to lightly bubble, add the sausage pieces and toss in the sauce for a few minutes. Do not overheat or cook for a long time or the honey-chilli mix will turn to brittle toffee and you'll have burnt toffee-sausages when they cool.
• Toast the sesame seeds in a dry pan on a low heat for a couple of minutes, tossing regularly. Tip the sausages into a serving bowl and sprinkle the seeds over the top. Serve slightly warm for best flavour.

BALSAMIC GLAZED SAUSAGE BITES

Steps:

• Fill a large, deep skillet 1/2 way with water.
• Bring the water to a steady simmer and add the sausages.
• Poach the sausages for 6 to 7 minutes, until firm.
• Drain the sausages and slice into bite-sized pieces.
• In the empty skillet, heat the olive oil.
• When hot, add the sausage pieces and cook until brown.
• Drain off the fat, and add the balsamic vinegar.
• Simmer until the vinegar is reduced and syrupy.

HEARTY SAUSAGE CHILI

Steps:

• In a large saucepan, saute sausage and peppers in oil until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, beans, chili sauce, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until heated through. Serve with sour cream if desired.

SWEET CHILLI BANGERS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Arrange the sausages in a roasting tin in a single layer and bake for 10 mins. Meanwhile, mix together all the other ingredients with seasoning and 1 tbsp water.
• Pour the ketchup mixture over the sausages and mix well. Bake for 30 mins more until the sausages are golden.

STICKY CHIPOLATAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Mix honey and both of the mustards in a bowl. You can make the glaze 2-3 days ahead.
• Add the sausages and toss well to coat them. Arrange the sausages, spaced apart, on the baking tray. Smooth any remaining glaze left in the bowl on top of the sausages to make them extra sticky. Bake for 20 mins until golden.

BOURBON-MUSTARD GLAZED SAUSAGE BITES

Steps:

• In a large saucepan, whisk together the first 5 ingredients over med-high heat.
• Bring to a boil; add sausages, and return to a boil.
• Decrease heat to medium and simmer, stirring occasionally, for 15 minutes.
• Keep warm in a slow cooker on LOW, if desired.
• *Bourbon-Mustard Glazed Meatballs: substitute 1 (32 oz.) package frozen meatballs for sausages; increase water to 1 cup; proceed as directed, increasing simmer time to 35 minutes.

GLAZED HONEY & MUSTARD SAUSAGES

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
• Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
• Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
• Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.

SMOKY SAUSAGE & BLACK BEAN CHILLI

Steps:

• Heat half the oil in a large pan and cook the sausages for 12-15 mins over a medium heat until brown all over and cooked through. Remove to a plate.
• Drizzle the rest of the oil into the pan and cook the onion and peppers for 10 mins, over a low heat stirring often until all the veg has softened.
• Stir in the garlic, all the spices and the chipotle paste, if using, and cook for another minute. Add the tomatoes, a canful of water, the ketchup and some seasoning. Bring to a simmer and cook for 20 mins half-covered with a lid or loosely covered with foil. Stir occasionally, topping up with water if the mixture starts to look too thick.
• Slice the cooked sausages into thick coins and return to the pan, then tip in the beans. Cook for another few minutes until heated through, then spoon into bowls and scatter with coriander leaves, if using, some grated cheese and a dollop of yogurt or soured cream. Serve with tortilla chips for scooping, as a filling for jacket potatoes, or over rice.