A quick glaze can elevate the flavour of sausages, and the rich flavour of Tomato and Balsamic Ketchup makes for an incredibly easy base to work with. Date Molasses adds a distinct sweetness and stickiness that works well with the heat of merguez sausages. Served with a cool yoghurt and pitas, these Sticky Merguez Sausages Glazed with Date Molasses are sure to be a summer staple.

Ingredients

500g merguez sausages

3tbsp Tomato and Balsamic Ketchup

5tbsp Date Molasses

1tbsp sesame seeds

Pitta breads and yoghurt (optional)

Ingredients

500g merguez sausages

3tbsp Tomato and Balsamic Ketchup

5tbsp Date Molasses

1tbsp sesame seeds

Pitta breads and yoghurt (optional)

1

Heat oven to 180C fan/200C non-fa/gas mark 6.

2

Place a frying pan on a medium to high heat and when hot, drizzle a tiny amount of oil in then add sausages. Cook for 5 minutes, turning over, till all of them are coloured on both sides.

3

Line a baking tray with non-stick paper and spread the sausages over the top. Mix the date molasses in a small bowl with the ketchup and sesame seeds then pour over the sausages.

4

Place in the oven and cook for 5 minutes, then take out spoon the glaze over the sausages. Return to the oven and repeat twice at 5-minute intervals, or until the glaze has reduced and begun to caramelise at the edges of the tray. Remove and allow to cool so the glaze becomes thick and sticky. Eat hot with warm pitta bread and natural yoghurt allow to cool and enjoy as a part of a picnic spread.

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