Sweet Chili Bangers

From: weekend cooker

On Jun 13, 2009

This was a tasty dinner for us adults tonight, as for the taste textured ness, and flavors it is a 5, but like a previous stated before, I also had trouble keeping the sauce on the bangers. I used fresh oregeno as my option. I baked at 350 degrees for 35 minutes. Made for PRMR tag.

From: twissis

On Mar 20, 2009

Like bluemoon downunder, I was also seduced by the pic loof posted to this recipe & can echo most of her comments. Other than using 2 lrg bua (Icelandic equivalent of kielbasa) that I cut in 1-in thick chunks due to their 1/2 lb size, I made the recipe as written & we loved it. It is a great weekday meal quick-fix & the sauce is just delicious. Unlike some reviewers, I had no trouble w/the sauce not clinging to the meat & I will be looking for good opportunities to use it again. Thx for sharing this recipe w/us.

From: bluemoon downunder

On Mar 12, 2009

I've been so looking forward to making these since I tagged this recipe in Zaar Stars Tag after being totally seduced by loof's photograph - and tonight was the night! Since my tolerance of anything spicy is zero, I omitted the chili powder. Thanks, Noo, for okaying that! I used pork sausages, doubled the garlic (love garlic), followed Florida Native's recommendation of adding more honey and I added some rosemary and sage to the oregano. These certainly lived up to the promise offered by loof's photograph. We loved the blend of flavours in what were I suppose honey and garlic bangers. I'll certainly be making these again, especially since - as well as being delicious - they involved so little effort: great week night recipe! I look forward to enjoying one for tomorrow's take-to-work lunch in a ciabatta roll, with baby spinach leaves and slices of cucumber.

From: Brooke the Cook in WI

On Mar 3, 2009

The sweet chili sauce was really good! I halved this recipe and used one pound polish sausages. I heated my oven to 350 F, brushed the sausages with sauce and baked for 30 minutes, flipping the sausages twice during cooking. The sauce had thickened by then and the sausages were heated through.