This is the barbeque sauce that I’ve used for years. It started when my daughter was little, to cheer up Cocktail Sausages for parties, but since then I’ve used it every time a recipe called for Barbeque anything! It’s time I shared it with you..
It’s perhaps a little spicy for the kids – I used it on cocktail sausages that the adults were going to eat. Because everyone likes Cocktail sausages, no matter what their age, right? – but like most of my recipes, you can adapt it to suit your audience..
I also use this recipe as a marinade/cooking sauce for any slow-cook joints . Some of the pictures you’ll see here have it poured over some Brisket which was being cooked until it fell off the bone, or some fresh Pork ribs, or skin-on Chicken Supremes – so don’t be shy with it – it’s delicious!
- A medium-sized glass or ceramic bowl
- a hand whisk
- a grater
INGREDIENTS: This makes enough to do one slow-cook recipe, or to cover about 60 cocktail sausages..
- 2 heaped dessertspoons of light Muscovado sugar
- 1 dessertspoon of Tomato puree – I use Sun-dried Tomato puree
- 3 dessertspoons oil – I used local Rapeseed oil today
- 2 dessertspoons runny Honey
- 3 dessertspoons Soy Sauce
- 1 teaspoon of mustard powder
- a dash of Tabasco Sauce (optional)
- a grated finger of fresh Ginger
- 3 garlic cloves, grated
- 1/2 a red chilli, finely chopped
- a nice splash of Red wine
METHOD: The easiest instruction ever..
- Chuck everything into the bowl, then whisk until combined.
- It’s ready to use!
Slow-cooked Beef or Pork:
- Sear the meat on all sides
- Place it onto a bed of roughly chopped onions in an oven-proof casserole with a close-fitting lid (see NOTES)
- Pour the marinade over.
- Cover, place in a low oven – 120Fan or so – for basically as long as you like, but at least 2-3 hours. The meat should be very tender, and falling apart.
- Remove the meat and shred it.
- Boil the remaining sauce to reduce it a little, then serve the meat on floury baps with a dollop of the sauce on top.
Special Cocktail Sausages:
- Heat the oven to about 160Fan,
- Cut up the links of cocktail sausages, so that they’re all in single pieces.
- Using a large, shallow roasting tray, roast the sausages in a single layer for about 15-20 minutes until they’re nicely browned and fully cooked.
- Drain off all the fat from the tray.
- Return the cooked sausages to the roasting tray (you can do this from chilled)
- You may want to put a generous sheet of baking parchment into the tray, to reduce the washing-up..
- Pour the Barbeque sauce over and roast at 160 for about 15-20 more minutes, uncovered.
- Turn them over once or twice during the cooking time.
- The sauce will have reduced, and the sausages will be coated with a delicious sweet and sticky layer
- Careful! There’s Honey and Sugar in there, so it will be hot!! Allow to cool for 5 minutes or so, until you can eat one quite safely (The cook has to do this – for Quality Assurance purposes.. ;))
- Serve on a suitable plate with a handful cocktail sticks within easy reach.
- Watch them disappear, and wish you’d made loads more..
- If you don’t have a casserole with a tight-fitting lid, just put a sheet of tin foil on top of the dish, then put the lid on – the tin foil will keep everything inside.
- You can make this recipe well ahead – it will keep beautifully in the fridge for several days in a sealed jar.
- Try not to use plastic dishes with this sauce – it will stain them, never to be recovered!
- As always, if you don’t have any of the ingredients to hand – use whatever alternatives you have – use made-up mustard; ground ginger; garlic granules – go gently with them, by the way – too much can be awful. Dried chilli flakes, etc. Dried herbs and spices can be much stronger than the fresh items, so use them all sparingly.
- Try my easy homemade Fried Rice as an accompaniment to any of these recipes..http://eatingforireland.com/recipe/my-quick-and-easy-fried-rice/