This sticky sausages and sweet chilli dip makes a great picnic treat or party food. Coat the tender sausages in hoisin sauce, honey, spring onions and roast for 25 mins. The sweet chilli dip add a kick to the sausages making them even more irresistible
- 4tbsp hoisin sauce
- 1tbsp runny honey
- 2 spring onions, chopped, optional
- 400g packet chipolata sausages
- 4tbsp mayonnaise
- 2tbsp sweet chilli sauce
Set the oven to 200°C/400°F/Gas Mark 6. Mix the hoisin sauce, honey and spring onion, if using, in a roasting tin. Add the chipolata sausages and coat them well in the sauce.
Roast the sausages for 15 mins, turn them and cook for 10 more mins until golden brown.
Meanwhile, mix together the mayonnaise and sweet chilli sauce and put into a small pot with a lid.
Transfer the sausages to a container to transport.
Take along some more hoisin sauce in a container, so you have another instant dip.