One of our favourite activities on 5th November is sitting around an open fire, roasting sausages on sticks. There's something kind of homely in this type of cooking – best done wrapped in your thickest jumper with a bunch of friends and a couple of beers.
When we want to up the ante and show off a bit though, we glaze our bangers to make them extra sticky. The amount of glaze in this recipe will easily coat at least 24 chipolatas. Trust us, people will be going back for more.
Ingredients
Chipolata sausages (around 2-3 per person as part of a spread)
3 tbsp treacle
1 tbsp grain mustard
2 tbsp hot honey
2 tbsp fresh rosemary
½ tbsp black peppercorns
Method
1. The night before, cut large wooden skewers in half and soak in cold water. Cook your sausages in the oven or grill. This can be done up to two days in advance. Allow them to cool, then cut each one into 2-3 pieces.
2. For the glaze, combine the treacle, mustard and hot honey. Roughly chop rosemary and coarsely grind the peppercorns.
3. Spear sausages onto your soaked skewers (leaving room for holding at the bottom) and brush with, or dunk in the glaze. Sprinkle over some rosemary and black peppercorns, then grill or BBQ until sticky and umami. Eat straight away while they're hot.
