9 Reviews of Sweet Chili Bangers

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: FloridaNative

On Feb 3, 2009

Delish!! The sauce mixture is reminiscent of a sweet bar-b-que sauce. I used chicken, green pepper and cilantro sausages as we rarely eat pork. Very quick and easy to make ~ I kept brushing the sauce on with a bbq brush, and I did use a bit extra honey to thicken it, and it stayed on well. We all loved this keeper recipe. Thanks Noo, made for PRMR, Feb 2009.

From: loof

On Dec 7, 2008

This is a delicious sausage dish! I thought these were great but hubby really loved them - they're great "man food"! Easy to make, loved the sauce - thanks for posting the recipe!

From: breezermom

On Feb 14, 2009

I thought the sauce had a great taste, but I didn't like the texture or taste of "Bangers". I will try this again using smoked sausage or brats. I searched for the "authentic" british bangers to make this recipe, and found a package of Balson & Son's Bangers. They had a very mushy texture that I didn't care for. But the sauce was really great tasting, and carmelized nicely.

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.

From: ~Nimz~

On Dec 18, 2008

This had a very nice flavor to it, using hot chili powder. However, the sauce had a tendency to burn to the baking pan and I could not get it to stay on the sausage. I ended up serving this with some hot mustard and crackers for a nice snack. Thanks Noo. Made for 1-2-3 Hit Wonders Tag Game.

From: Jess4Freedom

On Jan 25, 2009

I too had a hard time keeping the sauce on the sausages, but I liked the flavor of it. Something in baking the sauce really caramelizes the sugars and gives it a great flavor. I don't even like ketchup and I liked this! I used a hot chili powder and added an extra clove of garlic for my taste buds. DH of course really loved these big fat porkers. Total man food which I served with fried potatoes. I will be making this very simple dish again. Made and Reviewed for 123 Hit Wonders tag - Thanks!

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.