Firecracker Sausage Bites
with a Spicy Breadcrumb Sprinkle
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Garlic Clove
340 grams
British Pork and Oregano Sausage Meat
(Contains Sulphites)
1 sachet(s)
Thai Style Spice Blend
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
30 grams
Sriracha Sauce
50 grams
Ketjap Manis
(Contains Soya)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press).
c) In a large bowl, combine the garlic, sausage meat and half the Thai style spice blend. Roll into 12-15 even-sized balls. Pop the meatballs onto a baking tray.
d) When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the remaining Thai style spice blend and the breadcrumbs. Fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily.
c) Once cooked, transfer the toasted crumbs to a bowl and set aside.
a) Return the (now empty) frying pan to medium heat (no oil). Once hot, add the baked meatballs, sriracha sauce and ketjap manis, then cook until slightly thickened and sticky, 1-2 mins.
b) Transfer the sausage bites to a serving dish and sprinkle over the toasted spicy breadcrumbs to finish.
Enjoy!
