Run a sharp knife down the centre of the sausages and peel off ... add the remaining garlic and chilli flakes, the sliced spring onions and carrot and stir-fry for 2–3 minutes, or until ...

Add the sausages and garlic and fry until the sausage pieces have browned all over. Stir in the fennel. Now add the fennel seeds, chilli flakes, wine, stock and lentils. Bring to a gentle boil and ...

3. Mix in the sausages and cook for 5 - 7 minutes. Add the chilli sauce, soya sauce, honey and season with salt and rosemary. 4. Cut the burger bun in half, drizzle some oil and sprinkle some pepper.

Pour in about 10ml (2 tsp) of cooking oil and heat for about 30 seconds. Add the Chinese sausage and stir-fry until the pieces are cooked and starting to char slightly, about two minutes.

Season with salt and freshly ground pepper. Fry off a little knob of the mixture to check the seasoning and correct if necessary. Fill into sausage casings and tie. Alternatively divide into 16 ...