Each bite is a delightful blend of sweet and savoury, coated in a glistening hoisin glaze that will have everyone reaching for more. Perfect for parties or a quick snack, these little gems are so delicious, they'll disappear in a flash!
30 pieces
Preheat your oven to 190°C (170°C fan/Gas Mark 5). Line a baking tray with foil for easy cleanup.
In a medium bowl, combine the hoisin sauce, clear honey, wholegrain mustard, and sesame seeds. Mix well until all ingredients are thoroughly combined.
Add the pork chipolatas to the bowl with the glaze. Toss them well to ensure each sausage is evenly coated in the sticky sauce.
Arrange the coated sausages on the prepared baking tray, making sure they are spaced apart to allow for even cooking. If there's any remaining glaze in the bowl, spoon it over the sausages to make them extra sticky and delicious.
Bake the sausages in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. The glaze should be beautifully caramelised and sticky.
For an extra kick, add a pinch of dried chilli flakes to the hoisin glaze.
These sticky sausages are perfect for meal prep; cook them in advance and store in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.
Serve with cocktail sticks for easy handling, making them ideal for parties or as a fun snack.