Five-spice sausages with sticky plums
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Danielle Wood
Five-spice sausages with sticky plums
An easy, all-in-one oven traybake that combines sausages, plums, ginger and warming Chinese five-spice. A sweet-savoury hoisin glaze is added towards the end of cooking for a sticky caramelised finish
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
758Kcal
Fat
33gr
Saturates
10gr
Carbs
87gr
Sugars
33gr
Fibre
6gr
Protein
25gr
Salt
3.5gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 x 400g pack Taste the Difference pork sausages*
- 6 plums, stoned and quartered
- 2 red onions, cut into wedges
- 20g ginger, finely grated
- 2 tsp Chinese five-spice
- 2 cinnamon sticks
- 2 tbsp vegetable oil
- 2 tsp sesame seeds
For the glaze
- 80g hoisin sauce*
- 2 tsp soy sauce*
To serve
- 250g jasmine rice
- 4 spring onions, shredded
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Line your largest baking tray with baking paper. Put all the sausage traybake ingredients, except for the sesame seeds and glaze, in a large bowl and toss to combine. Season with black pepper, then spread out on the prepared tray. Add 3 tablespoons of water to the base, then roast for 30 minutes. Turn the sausages and red onion wedges, then return to the oven for 15 minutes.
- For the glaze, combine the hoisin, soy sauce and 2 tablespoons of water in a bowl. Drizzle all over the traybake, turning the sausages to coat. Scatter with the sesame seeds and return to the oven for 15 minutes until sticky and caramelised.
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Meanwhile, cook the rice according to pack instructions. Serve the sausage and plum traybake with the rice and spring onions.
*Check your sausages, hoisin and soy are gluten-free, if required.
