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Wednesday, 3 August 2011

Glazed Sausages

My sister in-law cooked cranberry glazed turkey sausages for Christmas one year and they were wicked.  I have used this idea since to glaze corned meat and, a pork loin. The idea is simple, baste some kind of sweet sauce over the goods you want to be sticky and tasty. Here I have used a date chutney my father makes but something simple like barbecue sauce with herbs and garlic and a little oil would work very well. Another option might be bottled teriyaki marinade with some ginger and/or oyster sauce. I guess you could think of it as poor mans ribs to a certain degree. With thicker substances (like my date chutney), you may need to thin them a little with boiling water. The only other tip I would give here would be to use either a non-stick pan or line a baking tray with baking paper or the clean up will be horrendous.

6  thick pork sausages (or more)
2 tbs date chutney
1 garlic clove minced
1/2 tbs olive oil
1/2 tbs boiling water
Smashed carrot and parsnip
Some mashed potato
Blanched sugar snaps

Preheat an oven to 180C. Smear a little oil over the bottom of a large non-stick frying pan. Lay the the sausages tightly next to each other in the frying pan. Add the date chutney, garlic and oil to a bowl. Stir in half of the boiling water to the chutney and combine. Use more water if necessary. Spoon half of the mixture over the sausages, add a lid to the frying pan (or foil if using a lined tray) and cook in the oven for 10 minutes. Remove carefully from the oven, baste with some more gear and place back in the oven (no lid) for a further 10 minutes. Remove, baste again and place back in the oven for a further 5 minutes.
Serve with mash, smash and sugar snaps.

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