Spiced Asian (Mini) Chicken Sausages



Spiced Asian (Mini) Chicken Sausages
- Prep: 5 min
- Total: 10 min
Meat
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)
- 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.