Spiced Asian (Mini) Chicken Sausages
Ingredients
- 1 can of chicken sausages, drained I used Mister King, halal sausages, but “Knaks” is also good or a vegan/vegan variant
- 3 tbsp honey or vegan agave syrup/maple syrup
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Pimenton smoked paprika
- ¼ tsp chili flakes optional
- For garnish (optional):
- toasted sesame seeds (white and black) white and black
- fresh chopped coriander/parsley
- extra chili flakes
Instructions
- Add the honey, soy sauce, olive oil, sesame oil, Pimenton, garlic and onion powder to a bowl and mix well.
- Heat a pan and fry the sausages over medium heat with 3 tablespoons of water. When the water has almost evaporated, pour in the sauce.
- Mix the sausages with the sauce over medium heat until the sauce thickens and starts bubbling (the sauce should reduce by two third). After a few minutes, turn off the heat and put the sausages in a bowl.Note: to prevent the sauce from burning, keep an eye on it and stir well.
- For garnish, sprinkle some toasted sesame seeds, chopped parsley/cilantro and chilli flakes (optional) over the sausages. Serve immediately and enjoy!TIP:- This sauce is also delicious over fried chicken wings, a piece of meat or with noodles/rice.- Make this snack the night before and heat it up in a pan or microwave.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.