Dynamite Sausages

When hub and I were in the UAE, we used to entertain a lot. The entertainment scene in UAE and I am sure it’s the same in the other Middle Eastern countries, is very different from what we do here in Singapore. Firstly, do not expect your guests to come before 9pm…. ha ha and drinks are served with appetizers which can go on forever before dinner is served! Consider yourself lucky if you get dinner before midnight!!!

These get-togethers were really great, especially if it’s winter time, where we would have barbeques on rooftops of the respective host’s building or out in the open. Sometimes we would have singing sessions and you would be amazed at all the great singers around you. Not only singing, but dancing too! I still remember the very first party we threw for our friends when we moved to a new apartment. It was a house warning cum New Year’s Eve party. We had about 16 guests and I cooked a hell of a lot of dishes. But what I will not forget is suddenly, when the furniture was moved around and we had an impromptu dance floor…. dancing away to rock and roll beats.

Honestly, it took me a while to get used to the late dinners and I used to worry that dinner is served so late and that our guests would not eat dinner with all the appetizers we serve them…. ha ha. I would try and find ways to either serve multiple dishes for appetizers and serve light dinner or vice-versa.

The favourite appetizer that I would serve very often would be sausages. It’s very spicy and goes so well with the hard liquor. And over the years, I somehow ended up making the sausages spicier and spicier and a very good friend of ours christened it “Dynamite Sausages”.

This is a pass me down recipe from my sister who got it from her very good friend. I don’t think I have changed the recipe much, except to make it “dynamite” 😉


  • Sausages – 1 pkt, cut each sausage into 4 pieces
  • Ginger, garlic paste – 1 tsp
  • Chilli flakes – 3 tbsp
  • Crushed Black Pepper – 3 tbsp
  • Water


  • Marinate the sausages with the ginger garlic paste, crushed black pepper and chilli flakes. Marinate them as long as you like. I usually keep them in the fridge for couple of hours until it’s ready for frying.
  • Transfer the marinated sausages into a medium sized wok.
  • Add water till it’s ¾ full and let it cook till the water evaporates.
  • Keep an eye especially when it’s drying up as you don’t want to burn the sausages nor the wok!
  • Transfer to a serving dish once the water has completely evaporated.
  • Place tooth picks on the sausages and serve immediately.

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz

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