Honey Garlic Sausage Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Honey Garlic Sausage & Apple Potato Supper
Ingredients
- 500g Honey Garlic Sausages
- 800g potatoes, cut into 2cm chunks
- 2 apples, cored and cut into wedges
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp dried thyme
- 200g green beans
- 1 tbsp cider vinegar
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing. Reduce the heat if the sweet coating darkens before the centre is ready.
- Heat the oven to 190°C fan / 210°C conventional. Toss the potatoes and onion with oil and thyme on a large tray. Roast for 30–40 minutes, turning halfway.
- Add the apple wedges for the final 15 minutes. Boil green beans separately for 4–6 minutes and drain.
- Divide the cooked meat and roast vegetables among plates. Add green beans and sprinkle the vegetables with cider vinegar.
- Keep the meat cooking separate from the vegetable tray so the potatoes can brown and you can check the meat independently.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Recipe 2 · By Chef Luca
Honey Garlic Sausage & Broccoli Rice Bowls
Ingredients
- 500g Honey Garlic Sausages
- 280g dry rice
- 400g broccoli florets
- 1 carrot, cut into thin strips
- 1 tbsp neutral oil
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 tsp honey
- 2 spring onions, sliced
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing. Reduce the heat if the sweet coating darkens before the centre is ready.
- Cook the rice in fresh water according to the packet. Keep it hot for serving.
- Stir-fry broccoli and carrot in oil for 3 minutes. Add 3 tbsp water, cover for 3–4 minutes, then uncover and let excess water evaporate.
- Mix soy sauce, lime juice and honey. Slice the cooked meat and toss it with the vegetables and sauce for 1 minute.
- Divide rice, vegetables and cooked meat into bowls. Add spring onion. Serve immediately.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.