Sriracha caramel. It's the stuff of dreams, a sticky, sweet and spicy nectar that you'd kinda wanna bathe in. At Chimac, we love it dearly. We use it in our breakfasts, lunches, brunches and dinners. And we reckon YOU should too! Over the next week we will be sharing some of our favourite saucy recipes, where the star of the show is always Sriracha caramel! First up is a recipe for the true breakfast of champions - the Sriracha caramel sausie sammie! All you'll need is a pack of your fave sausages, a batch loaf (we got ours from Bread 41) and a bottle of Sriracha caramel - you can pick one up from Chimac or grab it on Deliveroo.
1x pack of sausages
Ketchup, brown sauce & other condiments
1. Pour up! Lather your sausages with sriracha caramel. Make sure to use a lined tray - this will get very sticky! Be generous with your pour and toss the sausages to coat entirely.
2. Pop them in a preheated oven at 175 degrees. They should take between 15 and 20 minutes depending on your oven. Check them at 15, and repeat every minute or two. You want them to caramelise but not burn.
3. Remove from the oven once they're nicely coloured, caramelised and very very sticky! Take them out and let them cool. OPTIONAL: Sprinkle some sesame seeds if you've got them for a touch of class. 4. Butter your bread, add ketchup and brown sauce (if they tickle your fancy!) and then you're ready to go.