¾ cup (180 ml) maple syrup

3 tbsp (45 ml) rice vinegar

3 tbsp (45 ml) soy sauce

1 tbsp cornstarch

2 tsp (10 ml) sambal oelek

1 tsp (5 ml) sesame oil

1 tbsp finely chopped fresh ginger

1 clove garlic, chopped

1 ½ lb (675 g) cocktail sausages

1 tbsp (15 ml) olive oil

¼ cup (10 g) fresh cilantro, chopped

1 tsp toasted sesame seeds

In a small bowl, combine half the maple syrup (6 tbsp/90 ml) with the vinegar, soy sauce, cornstarch, sambal oelek and sesame oil. Set aside.

In a small saucepan over high heat, bring the remaining maple syrup (6 tbsp/90 ml), the ginger and garlic to a boil. Simmer until the mixture begins to caramelize, about 5 minutes. Add the first syrup mixture. Bring back to a boil, whisking constantly. Set the sauce aside.

In a large skillet over medium heat, sauté the sausages in the oil for 2 minutes. Add the sauce, cover and simmer for about 5 minutes or until it thickens and thoroughly coats the sausages.

Place on a serving platter. Garnish with the cilantro and sesame seeds.

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