We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Sticky glazed sausages and onion rings
Serves: 6 as part of a mixed barbecue
Total time: 
Recipe photograph by Martin Poole
Sticky glazed sausages and onion rings
Serves: 6 as part of a mixed barbecue
Total time:
See more recipes
Nutritional information (per serving)
Calories
264Kcal
Fat
17gr
Saturates
6gr
Carbs
11gr
Sugars
9gr
Fibre
1gr
Protein
17gr
Salt
2.4gr
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
Ingredients
- 1 x 400g pack Taste the Difference pork sausages
- 2 large onions, peeled and cut into even slices about 1.5cm thick
- 4 tbsp Dijon mustard
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tsp Chinese five spice
Step by step
Get ahead
Soak bamboo skewers in water for at least 1 hour.
- Preheat the barbecue or grill. Thread the sausages onto two sets of two parallel skewers, plank style (see picture), and do the same with the onion slices.
- Mix the rest of the ingredients together to make a glaze. Cook the sausages and onions for 25-30 minutes, turning and brushing with the glaze every few minutes. Slide off the skewers to serve.