Sweet, sticky, nutty and a little bit fiery. These Sticky Sausage Satay Skewers are the perfect BBQ centrepiece that always raises eyebrows!
1. Make the satay glaze by whisking together the peanut butter, soy sauce, honey, coconut milk, lime juice, ginger, sesame oil and chilli. It should be smooth and glossy. Reserve 3 tablespoons in a separate bowl for the dipping sauce. Thin this down with warm water and add extra chilli and lime. Set both aside.
2. Butterfly the sausages: using a sharp knife, slice each sausage lengthways down the middle without cutting all the way through. Open them out flat like a book. Thread each one lengthways onto a flat skewer so they lie completely flat.
3. BBQ over a medium-low heat. The trick here is low and slow. You want the sausages to cook through before the glaze burns.
4. After 5 minutes (once the sausages have some colour), start basting generously with the satay glaze every 2–3 minutes, turning each time. Continue for 15–18 minutes total until sticky, caramelised and cooked through.
5. Lay the skewers out on a large board or platter. Scatter over coriander, spring onions and sesame seeds. Add lime wedges and the dipping sauce on the side.
You'll need at least 6 Porky Whites Sausages
For the satay glaze:
3 tbsp smooth peanut butter
2 tbsp soy sauce
1 tbsp honey
100ml coconut milk
Juice of 1 lime
1 tsp fresh ginger, grated
1 tsp sesame oil
1 red chilli, finely sliced
For the dipping sauce (same base, kept aside):
3 tbsp of the satay glaze (above) reserved before grilling
2 tbsp warm water to loosen
Extra chilli and a squeeze of lime
To serve:
Fresh coriander, chopped
Spring onions, sliced
Lime wedges
Toasted sesame seeds
