HOISIN-HONEY GLAZED MINI SAUSAGES
Whenever you throw a get-together, regardless of how many people you anticipate, you should always have some fun hor d’oeuvres ready to go. I love these mini sausages because you can make them ahead of time and sort of forget about them until a few minutes before your guests arrive. You can also pretty much glaze/marinade/engulf these mini sausages in any type of sauce you’re craving… but I thought this would be a great way to utilize some leftover hoisin sauce and brighten up the salivating palettes. Let’s get the party started.
- Cooled Mini Chicken Sausages (2 lb)
- Hoisin Sauce (6 tbsp)
- Honey (4 tbsp)
- Tomato Paste (or Ketchup) (1 tbsp)
- Cooking Sake (2 tsp)
- Chives (or Scallions) (1-2 tbsp)
- Japanese Mustard (1 tbsp)
- Salt + Pepper
- Cut up the mini sausages into bite-size pieces. If you can’t find mini chicken sausages, substitute with regular-sized sausages and cut them down to bite-size pieces.
- In a stockpot or deep pan, whisk together the hoisin sauce, honey, sake, mustard, salt + pepper.
- Add the sausages to the pot or pan, raise the heat to a medium boil, cover and let simmer.
- You could also roast these little guys in a 400 F oven for about 30-40 minutes. Just as tasty but all of my ovens were taken the day of… so I opted for stove-top.
- Plating: Top with chopped chives and serve with plenty of toothpicks.