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December 21, 2010

This festive season Verlaque is a word being bandied about a lot in my kitchen! And dining room. From the mundane to the magnificent, these products are featuring in my Christmas menu! Last Christmas I never knew the products at all, until March when my eyes were opened to their utter deliciousness. Verlaque were very willing sponsors for the first South African Food Bloggers Conference and all those attending went home very happy with their bursting goodie bags! Much has been written about the Verlaque products since then and it is no secret that I love the products and now use them every day in my cooking!

I don’t know about you but the ubiquitous little cocktail sausage/chippolata always features at our festive table or parties. These little beauties disappear before any other party snacks do. I have doubled up on the amount that I make and yet………they still always go first!!  Instead of just smooshing them around in a frying pan with a bit of oil why not try this delicious method?? Your tastebuds will love you!


1 kg Cocktail Sausages or Chippolatas

30ml Verlaque Pomegranate Concentrate

45ml Runny Honey

45ml Hoisin Sauce (use Ponzu if you can’t find Hoisin)

 15ml Thick Soy Sauce

1 Tbs Country Mustard with seeds

1 Orange – finely grated zest only

Mix all the marinade ingredients together then pour over the sausages in an oven proof dish and allow to marinate for about 30 minutes

Preheat oven to 200deg Celcius

Place dish with sausages in oven and bake for 20-30 minutes

Serve with sweet mustard or sweet chilli sauce for dipping


And don’t forget to make plenty!!

Off I head to the kitchen to bake….am having a rare bit of time off today 🙂 All my Christmas cake orders have been despatched to their rightful owners….my grandsons are on playdates today. I have been holed up in my study working on conference issues but now it’s time to bake! Christmas is waiting for no-one and I have cookies on my agenda!

Enjoy this festive season wherever you may find yourself.

Browniegirl xx

Watch this space for news of the next SA Food and Wine Bloggers Indaba (FBI 2011).

Announcements and ticket sales commencing soon 🙂 You don’t want to miss this one….book the date NOW 20 February 2011

9 Comments leave one →
  1. December 21, 2010 12:59 PM

    Merry Christmas, O Captain, my Captain! 🙂 xxx

  2. December 21, 2010 1:10 PM

    Fabulous party recipe!
    Holiday blessings and a happy festive season to you too.
    🙂 Mandy

  3. December 21, 2010 1:14 PM

    They doooo look edible Moooo 🙂

  4. December 21, 2010 1:57 PM

    I thought you dissapeared completely and then you return with a bang. Wow, Colly, this looks so delicious and sticky and yummee!!!

  5. December 21, 2010 2:04 PM


  6. December 21, 2010 2:54 PM

    Verlekker for sure! Hubby has just walked past, stopped in his tracks, and drooled all over my shoulder!

  7. December 21, 2010 4:19 PM

    Oh my goodness! They look so yummy! This is definitely gonna light up my party 🙂

  8. Supa permalink
    December 21, 2010 6:08 PM

    I also love the Verlaque range, I must try these sausages.

  9. December 22, 2010 12:42 AM

    Aha, you blogging again with a banger! Looks like a great quick and simple dish to whip up for the guests. Thanks for sharing!

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