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Sticky glaze sausages
Keywords: nutrition, family, parenting, iron, toddler, protein
Kids love little sausages. Make longer beef sausages more manageable by twisting and turning the sausage in the middle to make two smaller ones. Snip in the middle with scissors, then grill, barbeque or pan-fry!
- 1/4 cup honey
- 1/4 cup mild seeded mustard
- 750g – 1kg thin beef sausages
Three quick and easy dunking sauce options
- 1/2 cup sour cream or mayonnaise, 1 tbsp of chopped herbs and a squeeze of lemon juice
- 1/4 cup honey, 2 tbsp soy sauce and 1 tbsp mild seeded mustard
- 1/3 cup tomato sauce, 1/4 cup mild sweet chilli sauce and 2 tbsp orange juice
- Preheat oven to moderate 180°C
- Combine ¼ cup each of honey and mild seeded mustard in a large bowl, add 750g to 1kg thin beef sausages and mix well to coat sausages with glaze.
- Place sausages on a baking paper lined oven tray (tip in any glaze), cook for 15 minutes until sausages are golden and cooked through.
Three quick and easy ‘dunking sauces’
- Simply whisk the ingredients together for your chosen sauce.
Butcher’s tips for cooking sausages
Don’t pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.
Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins mat burst. Cooking them slowly and turning them regularly helps them brown well all over.
Simmering sausages in water before barbecuing them will keep them moist and helps them cook through on the high heat of the barbecue, (this is a good tip for fatter style sausages).