Sticky Plum Sausages

Serves 4
Cooking time: 12-18 minutes
These use the same marinade as the Chinese recipe for
duck fillets, only here the sauce is thicker so it clings to the
sausages and forms a crust as it cooks.
9 good pork or boar sausages
6 tablespoons plum jam
1 tablespoon rice wine (e.g. Shao Xing)
1 tablespoon light soy sauce
1 teaspoon Chinese Five Spice powder
2 teaspoons corn flour
1 garlic clove, crushed
1 small red chilli, seeded and finely chopped
salt and freshly ground black pepper
Combine the jam, wine, soy, spice, garlic and chilli and season well. Stir the corn flour into a little water so it forms
a smooth paste and add it to the mixture, mixing until smooth (you can use plain flour if you don’t have corn flour – it won’t be disastrous). Place the sausages in a dish and pour over the mixture, evenly coating them, then cover and chill until ready to cook (you don’t really need a ‘marinating’ period, but the sauce works better if the flavours are allowed to mingle for an hour or so). To cook, place the sausages directly onto a grill over hot coals, turning regularly and basting often with the remaining plum sauce, for 12-18 minutes or until thoroughly cooked.
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