Cocktail Sausages Recipes

Steps:

• Preheat the oven to 200C/400 degrees F.
• Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin.
• Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands, or a couple of spatulas, to move everything about in the pan so that all the sausages are slicked.
• Roast for 25 to 30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.

Steps:

• Heat 2 inches vegetable oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 360˚. Wrap each sausage with a piece of bacon and secure with a toothpick.
• Bring the preserves and barbecue sauce to a simmer in a small saucepan. Keep warm over low heat.
• Set a rack on a rimmed baking sheet. Working in batches, add the sausages to the hot oil and fry until the bacon is browned and crisp, 3 to 4 minutes. Remove to the prepared baking sheet using a slotted spoon. Return the oil to 360˚ between batches.
• Remove the toothpicks and toss the sausages with the pineapple barbecue sauce.

Steps:

• Heat oven to 190C/170C fan/gas 5. Mix the hoisin sauce, honey, mustard and sesame seeds. Add the sausages, tossing well to coat them.
• Line a baking tray with foil and arrange the sausages on it, spaced apart. Smooth any remaining glaze on top of the sausages to make them extra sticky. Bake for 20-25 mins until golden. Pack in a container, or wrap in foil, with some cocktail sticks.

Steps:

• Preheat oven to 180C.
• Place sausages in large bowl.
• Add the honey (or maple syrup), hoisin sauce and sesame seeds and move around to evenly coat the sausages.
• Place sausages in a roasting tin and roast for about 40 minutes, stirring a couple of times until golden brown and cooked through.
• Serve warm with toothpicks as they are quite sticky to handle.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with bread slices.
• Toss bacon in a bowl with brown sugar and red pepper flakes until well-coated. Wrap each cocktail sausage in bacon and place, seam-side down, onto prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip each sausage and continue baking until bacon crisps, 5 to 15 minutes more.

Steps:

• Stir barbeque sauce and grape jelly together in a slow cooker; add cocktail sausages and stir.
• Cook on Low for 2 to 3 hours.

Steps:

• Combine jelly, wine, lemon peel, lemon juice and mustard in a large pan.
• Bring to boil, stirring until jelly melts.
• Add sausages.
• Cover and simmer for 5 minutes.
• Stir water into cornstarch.
• Stir cornstarch mixture into sausage mixture.
• Cook and stir until thickened and bubbly.
• Stir and cook 2 minutes longer.
• Serve warm.

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
• Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
• Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
• Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.