Cocktail Sausages with Wasabi and Spring Onion
It’s party season, so here’s a way to turn your cocktail sausages Japanese for something a little bit different. It reminds me of the taste of kushiyaki restaurants in Japan. Make your Christmas party snacks that little bit special with the piquant taste of wasabi and the sweet tang of spring onion.
- 2 thin sausages (we used sausages around 13cm in length)
- 4 rashers of bacon
- 2 spring onions
- 1 tbsp wasabi
- 1 tbsp vegetable oil
- lemon, to garnish
- Smear one quarter of a tablespoon of wasabi onto one side of each rasher of bacon.
- Cut the spring onion to the same length as the sausages.
- Pair up one sausage with one spring onion, then wrap two rashers of bacon around each sausage/spring onion filling, starting at the top and working down to the bottom.
- Heat the oil in a frying pan, and place the bacon-wrapped sausages in the pan, with the end of the bacon wrap to the bottom.
- Once the end of the bacon wrap has browned, start to turn the sausages in the pan, until they are browned all over.
- Place a lid on the pan and cook the sausages through.
- Remove from the pan and cut into bite-size pieces.
- Squeeze the lemon over at the last minute for a fresh taste.
Tip: try to get the end of the bacon wrap well-cooked first; this will stop the bacon from unravelling.
Tip: the wasabi will become mild as you cook the sausage and bacon wraps, but if you’re concerned about making them too hot, reduce the amount of wasabi. Too little, however, and you won’t get the taste of wasabi coming through.