Get ready to elevate your dinner game with Annabel’s Asian sticky sausage traybake. Starring HECK’s Sweet Chilli Chicken Chipolatas and fresh veggies in a mouthwatering hoisin and sweet chili glaze, this will be your new go-to for a quick and tasty family meal. Plus, did we mention it’s all cooked in one tray? Less fuss, more flavour!
Ingredients
2 tbsp sunflower oil
10 Heck Sweet Chilli Chicken Chipolatas
1 red onion, sliced into wedges
1 red pepper, sliced into large chunks
1 yellow pepper, sliced into large chunks
2 courgettes, thickly sliced
150g baby corn, thickly sliced
4 spring onions, sliced
2 tbsp sesame seeds, toasted
2 x 250g packet pre-cooked sticky rice
10 Heck Sweet Chilli Chicken Chipolatas
1 red onion, sliced into wedges
1 red pepper, sliced into large chunks
1 yellow pepper, sliced into large chunks
2 courgettes, thickly sliced
150g baby corn, thickly sliced
4 spring onions, sliced
2 tbsp sesame seeds, toasted
2 x 250g packet pre-cooked sticky rice
Glaze
3 tbsp hoisin sauce
2 tbsp soy sauce
3 tbsp sweet chilli sauce
1 tsp grated ginger
2 tbsp soy sauce
3 tbsp sweet chilli sauce
1 tsp grated ginger
Method
- Preheat the oven to 200C Fan.
- Mix the hoisin, soy, sweet chilli sauces and grated ginger together in a small bowl to make the glaze.
- Put the oil in a large roasting tin. Add the sausages and vegetables and roast in the oven for 25 minutes until lightly golden and the sausages are cooked through. Add the glaze and mix together. Put back into the oven for 5 to 10 minutes until golden and sticky. Sprinkle with sesame seeds and spring onions.
- Serve with sticky rice.
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