Sticky Tamarind Chipolatas
★★★★★ Rating

Sticky Tamarind Chipolatas

Dominique Woolf Dominique Woolf
FEEDS:
4
TAKES:
45

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)

SHOP THE RECIPE

TAMARIND BBQ
TAMARIND BBQ
£5.00

DIRECTIONS

  1. 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.
  2. In the baking dish, mix together the Tamarind BBQ, honey and clementine juice
  3. Add the chipolatas to the dish and toss until they’re evenly coated in the sauce.
  4. Place the dish in the oven and cook for 30-35 minutes (stirring halfway) until the sauce is thickened and sticky
  5. Place in a serving dish scatter with pomegranate seeds and chopped chives or spring onions and serve
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