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Sambal cocktail sausages recipe

Sambal cocktail sausages recipe

3 ratings

Created by Niyi Obafemi-Olopade

These sticky and spicy sambal sausages make a great addition to any festive party spread. The sambal paste is made with garlic, ginger and makrut lime leaves. You can add extra chillies if you'd like it a little spicier. See method

  • Serves 6
  • Takes 15 mins
  • 170 calories / serving
  • Dairy-free

Ingredients

  • 3 medium garlic cloves, peeled
  • ½ a thumb sized piece of ginger, peeled and roughly chopped
  • ½ small onion, roughly chopped
  • 1-3 red chillies (to taste), halved and de-seeded
  • 2 makrut lime leaves, crumbled
  • 2 tbsp olive oil
  • 1 tbsp demerara sugar or soft light brown sugar
  • 2 tbsp reduced-salt soy sauce
  • 1 tbsp clear honey
  • 240g pack cooked pork cocktail sausages
Source of protein and source of vitamin B12

Each serving contains

  • Energy

    710kj
    170kcal     9%

  • Fat

    10g 14%

  • Saturates

    3g 13%

  • Sugars

    8g 9%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 14g Protein 5.7g Fibre 1.4g

Method

  1. To make the sambal, put the garlic, ginger, onion, chillies and makrut lime leaves in a blender and pulse into a chunky paste.
  2. Heat a frying pan over a medium to low heat and add 1 tbsp oil followed by the sambal and the sugar. Fry for 5 mins until fragrant and lightly caramelised.
  3. Add the soy sauce, honey and sausages to the pan and cook for 3-4 mins, stirring frequently, until the sausages are heated through. Put in a dish to serve.

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