Sticky hoisin sausage traybake
Contains pork – recipe is for non-Muslims/non-pork eaters.
This sticky, sweet and spicy Chinese takeaway-style traybake is a midweek winner.
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Prep:20 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 797
-
fat 53g
-
saturates 15g
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carbs 53g
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sugars 0g
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fibre 6g
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protein 29g
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salt 2.6g
Ingredients
- 1 garlic clove
- 40g hoisin sauce
- 25ml mayonnaise
- 6 Proper Pork sausages
- 1 red onion
- 1 spring onion
- 16ml sriracha hot chilli sauce
- 1 tsp sugar
- 10ml toasted sesame oil
- 5g toasted sesame seeds
- 3 white potatoes
- 1 yellow pepper
Method
Preheat the oven to 220C/200C fan/gas 7. Chop your potatoes (skins on) into bite-sized pieces.
Peel and chop your red onion into wedges.
Deseed your pepper (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces.
Add your sausages to a baking tray with the chopped potatoes, onion wedges and chopped pepper. Add a drizzle of vegetable oil and a grind of black pepper and give everything a good mix up. Put the tray in the oven for 25-30 mins, or until the sausages are cooked through and the potatoes are golden.
Meanwhile, trim, then finely slice your spring onion. Peel and finely chop or grate your garlic.
Combine your hoisin sauce, toasted sesame oil, chopped garlic and half your sriracha in a bowl with 1 tsp sugar and a small drizzle of vegetable oil to make the hoisin glaze.
Once the sausages are cooked through, remove the tray from the oven, add the hoisin glaze and your toasted sesame seeds (reserve the bowl). Give everything a good mix up then return the tray to the oven for 5-7 mins further, or until sticky and caramelised – this is your sticky hoisin sausage traybake. Wipe the reserved bowl clean and add the remaining sriracha with your mayo and 1 tsp cold water to make the sriracha mayo.
Serve the sticky hoisin sausage traybake topped with the sriracha mayo and sliced spring onion.
