Chilli, maple & ginger glazed vegan cocktail sausages
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Chilli, maple & ginger glazed vegan cocktail sausages

By Katie Hiscock

Enjoy these vegan cocktail sausages with a chilli, maple syrup and ginger glaze as part of a buffet or party. They’re perfect for serving over the Christmas season

  • Prep:10 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 159
  • fat 8g
  • saturates 1g
  • carbs 15g
  • sugars 0g
  • fibre 4g
  • protein 5g
  • salt 0.4g

Ingredients

  • 1-2 red chillies, finely chopped (deseeded if you like), plus extra to serve
  • 50ml maple syrup
  • 1 tsp cider vinegar
  • 10g ginger, peeled and finely chopped
  • 1 tsp sesame oil
  • 12 Asda plant-based meat-free cocktail sausages
  • sesame seeds, for sprinkling
  • handful of coriander leaves and lime wedges, to serve

Method

  1. Combine the chillies, maple syrup, vinegar, ginger and sesame oil in a small pan, and bring to a simmer over a low heat. Cook for 2-3 mins until slightly reduced. Remove from the heat and leave to cool slightly.

  2. Heat the oven to 200C/180C fan/gas 6. Line a roasting tin with foil, then tip in the sausages, half the glaze and a sprinkle of sesame seeds. Toss well and season. Cook in the oven for 20-25 mins, turning halfway through, until cooked through and sticky. Pour the remaining glaze into a small dish and scatter with some more sesame seeds. Serve the sausages scattered with some extra chillies and the coriander, with some lime wedges and the glaze on the side for dipping.

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