I definitely did not follow her recipe, but they still turned out amazing
I definitely did not follow her recipe, but they still turned out amazing! 😂 is a medium Filipino-American Fusion recipe that serves 6. 200 calories per serving. Recipe by Mama J Rae on YouTube.
Prep: 10 min | Cook: 20 min | Total: 40 min
Cost: $5.25 total, $0.88 per serving
Ingredients
- 4 pieces Kabasa Sausages (link sausages, preferably pork)
- 0.66 cup Dark Brown Sugar (packed)
- 1 cup Light Brown Sugar (packed)
- 4 tablespoons Yellow Mustard (regular deli mustard)
- 2 tablespoons Ketchup (optional, adds extra tang)
- 4 tablespoons Apple Cider Vinegar
- 0.5 teaspoon Black Pepper (freshly ground)
- 1 clove Garlic (minced)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Honey (drizzled)
Instructions
Brown the Kabasa Sausages
Preheat the Blackstone griddle or skillet over medium‑high heat. Add the 4 kabasa sausages and cook for 1–2 minutes per side until they develop a light brown color.
Time: PT5M
Prepare the Sticky Glaze
In a mixing bowl combine 0.66 cup dark brown sugar, 1 cup light brown sugar, 4 tbsp mustard, 2 tbsp ketchup, 4 tbsp apple cider vinegar, 0.5 tsp black pepper, minced garlic, 1 tbsp Worcestershire sauce, and drizzle 1 tbsp honey. Stir until the mixture is uniform.
Time: PT5M
Toss Sausages in Glaze
Transfer the browned sausages to the mixing bowl. Toss thoroughly so each piece is coated with the sticky glaze.
Time: PT2M
Bake the Glazed Kabasa
Arrange the coated sausages on a lined baking sheet in a single layer. Bake in a preheated oven at 350°F for 15 minutes, or until the glaze caramelizes and the sausages are heated through.
Time: PT15M
Temperature: 350°F
Serve
Remove from oven, let rest 2 minutes, then transfer to a serving platter. Serve warm as a finger food.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 8g
- Carbohydrates
- 25g
- Fat
- 8g
- Fiber
- 0g
Dietary info: non-vegetarian, contains pork, contains honey, contains gluten
Allergens: pork, gluten, mustard, honey
Ingredient Substitutions
- Instead of Kabasa Sausages: Italian sausage, chorizo links
- Instead of Dark Brown Sugar: regular brown sugar
- Instead of Light Brown Sugar: dark brown sugar
- Instead of Yellow Mustard: Dijon mustard
- Instead of Ketchup: tomato paste diluted with water
- Instead of Apple Cider Vinegar: white vinegar, rice vinegar
- Instead of Black Pepper: white pepper
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Worcestershire Sauce: soy sauce (1 tsp)
- Instead of Honey: maple syrup
Equipment Needed
- Blackstone Griddle or Large Skillet
- Mixing Bowl
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Baking Sheet
- Oven
Critical Steps — Do Not Skip
- Browning the sausages to develop flavor before baking.
- Ensuring the glaze has enough liquid to coat the sausages evenly.
- Baking at the correct temperature and time to achieve a sticky caramelization without burning.
Chef Tips from the Video
- For extra depth, add a pinch of smoked paprika to the glaze.
- Use a mix of dark and light brown sugar for balanced sweetness and moisture.
- If you like heat, stir in a dash of sriracha or cayenne pepper.
Troubleshooting
Glaze is too thick and doesn’t coat the sausages.
Add 1‑2 teaspoons of water or additional apple cider vinegar and stir until smooth.
Sausages are dry after baking.
Reduce oven time by 3‑5 minutes or lower temperature to 325°F; ensure they were only lightly browned initially.
Glaze burns at the edges.
Cover the baking sheet loosely with foil for the first 10 minutes, then uncover to finish caramelizing.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a sealed bag for up to 1 month; reheat in oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the glaze up to 24 hours ahead and refrigerate; bring to room temperature before tossing.
- Brown the sausages ahead of time and store them in the fridge; bake just before serving.
Frequently Asked Questions
What is the cultural significance and history of kabasa in Filipino cuisine?
Kabasa, also known as Filipino pork sausage, is a staple in celebrations and everyday meals across the Philippines. It reflects Spanish influence on Filipino charcuterie and is traditionally flavored with garlic, pepper, and sometimes sugar, making it both savory and slightly sweet.
What are the traditional regional variations of kabasa in the Philippines?
Different regions add their own twists: Visayan kabasa often includes annatto for color, while Luzon versions may be spicier with extra chili. Some islands use a higher sugar ratio, resulting in a sweeter bite, similar to the sticky glaze used here.
How is sticky kabasa traditionally served in Filipino gatherings?
Sticky kabasa is commonly served as a finger food at birthdays, fiestas, and family gatherings, placed on a platter alongside other bite‑size meats, rice cakes, and fresh fruit. It’s meant to be eaten warm, allowing the caramelized glaze to stay tacky.
What occasions or celebrations is sticky kabasa associated with in Filipino culture?
While not a formal dish, sticky kabasa is popular at birthday parties, holiday feasts, and casual get‑togethers because it’s easy to share and pairs well with cold drinks and rice.
What other Filipino dishes pair well with sticky kabasa?
Pair sticky kabasa with classic Filipino sides like garlic fried rice, pancit bihon, or a fresh cucumber salad (ensaladang pipino) to balance the sweetness with acidity.
What makes sticky kabasa unique in Filipino‑American fusion cuisine?
The addition of mustard, ketchup, and Worcestershire sauce blends American barbecue flavors with the traditional sweet‑savory profile of kabasa, creating a cross‑cultural glaze that appeals to both palates.
What are the most common mistakes to avoid when making sticky kabasa?
Avoid over‑cooking the sausages before baking, as they can become dry. Also, don’t let the glaze dry out; keep it slightly fluid and watch the oven closely to prevent burning.
Why does this sticky kabasa recipe use both dark and light brown sugar instead of just one type?
Dark brown sugar adds deeper molasses flavor, while light brown sugar provides sweetness without overwhelming the glaze. The combination creates a balanced caramel that isn’t too bitter.
Can I make sticky kabasa ahead of time and how should I store it?
Yes, you can brown the sausages and prepare the glaze up to a day ahead. Store them separately in airtight containers in the refrigerator, then combine and bake just before serving.
What does the YouTube channel Mama J Rae specialize in?
The YouTube channel Mama J Rae focuses on approachable home‑cooking tutorials, especially Southern‑style comfort foods, party snacks, and creative twists on classic recipes.
How does the YouTube channel Mama J Rae's approach to Filipino‑American fusion differ from other cooking channels?
Mama J Rae blends familiar American condiments with traditional Filipino ingredients, emphasizing quick, one‑pan or minimal‑equipment methods that suit busy home cooks, whereas many channels keep the cuisines separate.
Last updated: September 2, 2026
