Sherried chipolatas


Ingredients 10
Servings 0
Time

Ingredients

  • 1
    kg
    chipolata sausages
  • 125
    ml
    water
  • 10
    ml
    cornflour
  • 15
    ml
    water, extra
  • MARINADE
  • 250
    ml
    prepared Mexican sauce
  • 30
    ml
    dry sherry
  • 50
    ml
    Worcestershire sauce
  • 3
    ml
    dried ginger
  • 1
    clove garlic, crushed
 

Method

 
Combine all marinade ingredients in a bowl and mix well. Add chipolatas and marinate in the fridge for several hours or preferably overnight. Drain chipolatas, reserving marinade. Barbeque or grill chipolatas until done. Combine reserved marinade and water in a pan and bring to the boil. Blend cornflour with extra water, stir into pan, stir over heat until mixture boils and thickens. Serve hot or cold with chipolatas.
 

Read more on: pork
 

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