This is irresistible fusion food, combining British, Chinese and Mediterranean cuisines. Good quality sausages are finished off with a terrific sticky glaze and crunchy sesame seeds. Serve with crusty French bread or Greek sesame seed bread.
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2 large red peppers, halved lengthways and deseeded
2 large yellow peppers, halved lengthways and deseeded
6 thick pork sausages, about 400g
2 tbsp tomato ketchup
2 tbsp hoisin sauce
3 heads pak choi, separated into leaves
3 tbsp sesame seeds
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat a moderate grill. Put the peppers and sausages on the rack of a grill pan and grill for 15–20 minutes, turning them from time to time until the sausages are evenly browned and cooked through and the peppers are tender and lightly charred.
Meanwhile, mix together the tomato ketchup and hoisin sauce in a shallow bowl. Tear the pak choi into bite-sized pieces and put into a serving dish.
Using tongs, transfer the sausages to the ketchup mixture and roll them over to coat evenly. Cover the grill pan rack with foil. Place the sausages back on the foil and grill for a further 1 minute or until the glaze is bubbling. Turn the sausages and sprinkle with the sesame seeds, then cook for another 1 minute until the seeds are golden.
Cut the peppers into wide strips and thickly slice the sausages on the diagonal. Add both the pepper strips and sausage slices to the pak choi, toss together and serve while still warm.