Dipping Torpedoes in the Red Sea
Source of Recipe
Cooking with Lyle
List of Ingredients
* 16 – 20 mini sausages or chippolatas
* 8 – 10 rashers of streaky bacon
*
* For The Sticky Tomato Basting Sauce
* 3x15ml/3 tbsp tomato ketchup
* 3x15ml/3 tbsp soy sauce
* 3x15ml/3 tbsp Tate & Lyle Soft Brown Cane Sugar
* 2x15ml/2 tbsp vegetable oil
* 1x15ml/1 tbsp freshly squeezed lemon juice
* Large pinch of Chinese five spice, if liked
*
* To Serve
* 4 – 6 finely chopped tomatoes
* cucumber, diced or cut into ribbons
* 15ml/1 tbsp finely chopped parsley
Recipe
If the sausages are in one long link or chain, cut them carefully with scissors. Cut the bacon rashers in half and with the back of a rounded blade stretch the bacon to double the length. Wrap each sausage up in one piece of the prepared bacon. In a large mixing bowl, mix together all the tomato sauce ingredients well. Place the sausages onto a non–metallic dish and pour over the tomato sauce. Leave in the fridge covered with clingfilm for 2 hours. Meanwhile, carefully prepare the tomato and cucumber by mixing together. Preheat the grill to high. Put the sausages onto the grill pan carefully. Turn the grill down to medium and cook for 7 – 8 minutes on each side. Pour any left over sauce over the sausages to baste them while cooking. Serve the sausages on a bed of tomatoes and cucumber with a generous bouquet of parsley over the top. Kiddies Tip If liked, use a potato peeler to make long thin
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