Enjoy these vegan, plant-based cocktail sausages with a chilli, maple syrup and ginger glaze as part of a buffet or party. They’re perfect for sharing
Prep:10 mins
Serves 2-3 as a canapé or snack
1-2 red chillies, finely chopped (deseeded if you like), plus extra to serve50ml maple syrup1 tsp cider vinegar10g ginger, peeled and finely chopped 1 tsp sesame oil12 meat-free cocktail sausagessesame seeds, for sprinklinghandful of coriander leaves and lime wedges, to serve
STEP 1Combine the chillies, maple syrup, vinegar, ginger and sesame oil in a small pan, and bring to a simmer over a low heat. Cook for 2-3 mins until slightly reduced. Remove from the heat and leave to cool slightly.STEP 2Heat the oven to 200C/180C fan/gas 6. Line a roasting tin with foil, then tip in the sausages, half the glaze and a sprinkle of sesame seeds. Toss well and season. Cook in the oven for 20-25 mins, turning halfway through, until cooked through and sticky. Pour the remaining glaze into a small dish and scatter with some more sesame seeds. Serve the sausages scattered with some extra chillies and the coriander, with some lime wedges and the glaze on the side for dipping.
