Of course! Oven-Baked Glazed Honey Garlic Sausages are the ultimate easy, crowd-pleasing appetizer or weeknight dinner. They’re sticky, sweet, savory, and require minimal effort with maximum payoff.
Here’s the simple, foolproof recipe.
Oven-Baked Glazed Honey Garlic Sausages
This hands-off method delivers perfectly cooked sausages coated in an irresistible sticky glaze.
Yield: 4-6 servings as an appetizer, 3-4 as a main
Prep Time: 5 minutes
Cook Time: 25-35 minutes
Ingredients
· 1.5 – 2 lbs (600-900g) smoked sausage or pre-cooked sausages (like Kielbasa, Bratwurst, or Italian Sausage*), sliced into 1-inch rounds
· For the Glaze:
· ⅓ cup honey
· ¼ cup soy sauce (or tamari for gluten-free)
· 3 cloves garlic, minced
· 1 tablespoon rice vinegar or apple cider vinegar
· 1 tablespoon sriracha or ½ teaspoon red pepper flakes (optional, for heat)
· 1 teaspoon grated fresh ginger (optional, but highly recommended)
· For Garnish:
· 1 tablespoon sesame seeds
· 2 green onions, thinly sliced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Sausages: If using raw sausages (like Italian), prick them with a fork a few times and parboil or pan-sear them first until mostly cooked through. For pre-cooked smoked sausages (like Kielbasa), you can proceed directly. Slice into 1-inch rounds.
- Make the Glaze: In a small bowl, whisk together the honey, soy sauce, minced garlic, vinegar, sriracha (if using), and ginger.
- Combine & Coat: Place the sausage rounds in a medium-sized baking dish (like an 8×11 or 9×13 inch). Pour the glaze over the sausages and toss until they are evenly coated.
- Bake: Bake uncovered for 25-35 minutes, stirring or flipping the sausages halfway through the cooking time. They are done when the glaze has thickened significantly, become sticky, and the sausages are beautifully browned and caramelized around the edges.
- Garnish and Serve: Remove from the oven. Sprinkle with sesame seeds and sliced green onions. Serve immediately directly from the dish, or transfer to a serving platter with toothpicks for an appetizer.
Tips for the Best Results
· Sausage Choice: Smoked sausage (like Kielbasa) is the easiest and most foolproof choice as it’s already fully cooked. You’re just heating it and glazing it. If using raw sausages, you must cook them first to render out the fat, or they will steam in the glaze and not brown.
· Don’t Crowd the Pan: Use a baking dish where the sausages can fit in a single layer. If they’re too crowded, they’ll steam instead of roast and caramelize.
· Thicker Glaze: For an even thicker, stickier glaze, you can remove the sausages with a slotted spoon after baking and pour the remaining glaze into a small saucepan. Simmer on the stovetop for 2-3 minutes until it reduces, then pour it back over the sausages.
· Broiler Finish: For extra caramelization, turn the broiler on for the last 1-2 minutes of cooking. Watch them closely to prevent burning!
· Easy Cleanup: Line your baking dish with aluminum foil for incredibly easy cleanup, as the glaze can be sticky.
Serving Suggestions
· As an Appetizer: Serve straight from the dish with toothpicks. They will disappear instantly!
· As a Main Course:
· Over Rice: Serve over a bed of steamed jasmine or white rice to soak up the extra glaze.
· With Veggies: Pair with simple roasted broccoli, green beans, or a quick stir-fried vegetable.
· As a “Bowl”: Create a bowl with rice, these glazed sausages, and some quick-pickled cucumbers or carrots.
· For a Party: This recipe is incredibly easy to double or triple for a large crowd.
Enjoy your delicious, sticky, and effortless meal