Vegan cocktail sausages glazed with chili, maple syrup and ginger

• red chili↗1-2

  finely chopped (seedless if desired), plus extra for serving

• maple syrup↗50ml ml
• apple cider vinegar↗1 tsp tsp
• ginger↗10g g

  peeled and finely chopped

• sesame oil↗1 tsp tsp
• vegan cocktail sausages↗12 meat-free

  meat-free

• sesame seeds↗

  for sprinkling

• corianderhandful of handful

  leaves and lime wedges for serving

Step-by-step instructions

1. 1

   Combine the chili, maple syrup, vinegar, ginger and sesame oil in a small saucepan and bring to a gentle boil over low heat. Cook for 2–3 minutes until it reduces slightly. Remove from heat and let cool slightly.

2. 2

   Preheat the oven to 200 °C/180 °C with convection (gas 6). Line a baking tray with foil, then place the sausages, half of the glaze, and sprinkle with sesame seeds. Mix well and season. Bake for 20–25 minutes, turning halfway through, until the sausages are cooked and the glaze is sticky. Transfer the remaining glaze to a small bowl and sprinkle with a little more sesame seeds. Serve the sausages, scattered with extra chili and coriander, with lime wedges and the glaze on the side for dipping.