Sticky Tamarind Chipolatas
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Author:
Dominique Woolf
Servings
4
Total Time
45 minutes
Ingredients
- 12 chipolatas (or 24 cocktail sausages)
-
6 tbsp Woolf’s Kitchen Tamarind BBQ
- 3 tbsp honey
- 50ml clementine juice (approx 1-2 clementines)
- 2 tbsp pomegranate seeds
- Fresh chives or spring onion, chopped (to garnish)
Directions
- Preheat the oven to 2000°C (Fan 180°C/Gas Mark 6) and line a small baking dish (big enough to lay the sausages flatly) with tin foil.
In the baking dish, mix together the Tamarind BBQ, honey and clementine juice
- Add the chipolatas to the dish and toss until they’re evenly coated in the sauce.
- Place the dish in the oven and cook for 30-35 minutes (stirring halfway) until the sauce is thickened and sticky
Place in a serving dish scatter with pomegranate seeds and chopped chives or spring onions and serve
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