I didn’t do any blog post last week, life got in the way a bit! I hope to make up for it by putting up 2 this week. I did food for a party recently and while the request was for cold food I thought that passing around some warm cocktail sausages would do no harm. They are so easy to prepare in advance and simply reheat before serving. They do stick together a bit when cooled so make sure you serve them warm. I served half plain and made the rest with this lovely glaze adapted from a recipe in Nigella Express. They have a sweet-savoury flavour going on and went down a treat. One thing I learned on the cookery course I did earlier this year is that you have to learn to trust your instincts when it comes to cooking. A recipe might give you a cooking time but ovens and ingredients vary you have to use your own common sense to decide when the food is cooked correctly. The original cooking time on these was 25 to 30 minutes. I gave them a stir after 20 and 40 minutes and allowed them to cook for an hour in total. Granted, the sausages were probably a little larger than those you buy in a supermarket so that would explain the big gap in time but it just shows you can’t slavishly follow any recipe. Make sure you have plenty of napkins on hand! I made 5 kilos of sausages but the recipe below is for 1 kilo. Ingredients:
- 1 kilo of cocktail sausages – this can be anything from 50 to 80 sausages
- 125ml runny honey
- 1 tbsp. sesame oil
- 2 tbsp. soy sauce
- Preheat your oven to 220c/200c fan/gas mark 7.
- If your sausages are linked, separate them out and place in a large shallow roasting dish.
- Whisk together the other ingredients and pour the mixture over the sausages. Mix everything together so that the sausages are as evenly coated as possible.
- Place them in the oven and after 20 minutes give them another mix. Judge from this how cooked they are before you decide how long to cook them for.
- If you wish to reheat them about 7-10 minutes in an oven preheated to 180c/160c fan/ gas mark 6 should do it.
Click here for a print friendly version – Sticky Cocktail Sausages – A Cookbook Collection