From Burnaby-Douglas MP Kennedy Stewart and wife, Jeanette Ashe.
Whenever Jeanette and I make these indulgent sticky sausages for holiday parties, they get eaten faster than we can put them on the table. You can use either meat or veggie sausages, as both are delicious. Try washing them down with some sparkling wine such as prosecco or a non-alcoholic sparkling substitute topped with gingerbread-flavoured syrup.
STICKY SAUSAGES
Ready 1 kg of sausages (the small breakfast type or cocktail sausages: meat or veggie)
Pre-heat oven to 425 degrees
Mix together: 2 tablespoons of sesame oil
2 tablespoons of soy sauce
1-2 tablespoons of maple syrup
1/2 cup of honey
Place sausages in a small roasting pan and pour over the mixture until all are covered.
Roast in the oven for 25 to 30 minutes or until the sausages take on a dark golden colour. Give them a good shuffle halfway through cooking. Enjoy them hot while they last.
