Sticky Sausages with Hoisin and Sesame

No Christmas get together is complete without sticky sausages. They are the ultimate easy party food. The combination of delicious pork cocktail sausages with the sweet honey, salty soy sauce and spiced hoisin glaze is unbelievably good. They are delicious as they are, but I highly recommend trying the ketchup-honey dipping sauce. It takes seconds to make and complements the sticky sausages perfectly… 

These sticky sausages are ideal for cocktail parties and drinks parties all year round. Anytime you have friends coming over or are cooking for a crowd, they will be the first empty plate. They are so easy to make. Plus, they use a handful of budget-friendly ingredients and can be made ahead. One less stress on the day! 

All good party food recipes need a delicious dip. We all know that sausages and ketchup are a classic flavour combination. But, since this is a party food recipe, I like to take it up a notch. The combination of tangy ketchup, sweet honey, salty soy sauce and peppery mustard is incredible. 

You can though pair them with all sorts of dips. They are very good with the mustard mayonnaise in my honey mustard sausages. You just mix good-quality mayonnaise (homemade or shop bought) with mustard, according to taste. So simple, yet so delicious. Alternatively, try serving with a garlicky aioli. I have a recipe for homemade aioli with my cheesy smashed potatoes, but you can make a cheat’s version with shop bought mayonnaise, roasted garlic and lemon. 

If you have friends coming over for a meal, but want to keep it simple, these sticky sausages are perfect. I often serve them with creamy mash and seasonal greens. Think of it as next-level sausages and mash. To make it even easier, I sometimes just pop a few jacket potatoes. Once crispy on the outside and fluffy on the inside, add a knob of butter and some grated cheese. Serve with the sausages and salad. So easy, yet so tasty! 

For more party suggestions, try dunking these sticky sausages into a molten cheese fondue or gooey baked Camembert. My Camembert en croute (whole baked Camembert in puff pastry) is ideal. Trust me, it is unbelievably delicious… 

Why you will love this Hoisin Sticky Sausages recipe:

• They are ideal for a snack, starter, side or crowd-pleasing party food sharer. Perfect for festive gatherings.
• They are full of flavour thanks to the meaty sausages, sweet honey, salty soy sauce, spiced hoisin sauce and nutty sesame oil. Not forgetting the tangy dipping sauce.
• They can be made-ahead saving you time and stress.
• They are super simple to make and take just 10 minutes prep.
• They use budget-friendly ingredients. Many of which you are already likely to have in your larder.

Ingredients:

Sunflower oil - this helps the outside of the sausages go golden and slightly crispy. 

Cocktail sausages - these are the little sausages which are ideal for party food snacking. Make sure you use the raw (uncooked) ones rather than the deli-style ones for picnics. See the notes for advice on how to make your own if you cannot find them. Alternatively, ask your butcher.

Hoisin sauce - I love the spiced salty, subtly sweet, flavour of hoisin sauce. It adds so much flavour to these sticky sausages. 

Sesame oil - a drizzle of sesame oil adds a nutty flavour to the sticky sausages’ glaze. 

Runny honey - this adds sweetness to the glaze and dipping sauce.

Soy sauce - this brings a salty, umami flavour to the dipping sauce. 

Tomato ketchup - sausages and ketchup are a classic combination. Here, I level it up to make a sweet, tangy dipping sauce. You can use a gourmet ketchup (this Tiptree one is heavenly) but good old Heinz tomato ketchup is also perfect.

Mustard - this brings a fiery, peppery heat to the dipping sauce. I like Maille. 

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

What exactly are cocktail sausages?

Cocktail sausages are miniature pork sausages. They are typically served as a canapé at parties with cocktails (hence their name). They are the perfect size for canapés because they are so small. You can easily eat a cocktail sausage in one bite without any mess! You normally buy them raw and cook them with a sticky glaze for maximum flavour. I also love serving them with all sorts of dips!

Where can you buy cocktail sausages?

Good question! In the UK, they are fairly easy to find in supermarkets. Especially at Christmas when everyone wants to make sticky pigs in blankets. You can also get them in most butchers. It is always a good idea to ring ahead to check. If they don’t usually sell them, they are likely to be able to order them in for you. 

However, uncooked cocktail sausages seem to be harder to find in the US. You really do need the raw ones (not the ready cooked deli ones - keep those for picnics and speedy snacks!). As long as you can find pork sausages, you can make your own mini sausages. Simply pinch a regular sausage in the middle, pushing the sausage meat to either side. Then twist to separate into two sausages and snip to separate.

Substitutions and Variations:

Oil: you can use vegetable or rapeseed oil if you prefer. It just needs to be flavourless with a high smoke point. 

Sausages: you can also use chipolatas if you prefer (these tend to be longer and skinnier). I go for plain pork, but feel free to experiment with different flavours. Just make sure you go for the best-quality you can find. If you can’t find raw cocktail sausages, you can make your own. Simply pinch a regular sausage in the middle, pushing the sausage meat to either side. Then twist to separate into two sausages and snip to separate. You can also ask your butcher to do this for you.

Soy sauce: you can use light or dark soy sauce. Alternatively, swap for tamari sauce. It is richer and has a deeper flavour, but will still be delicious.

Hoisin sauce: this adds a salty, spiced flavour to the glaze. However, if you prefer tangy citrus flavours, you can swap for marmalade. Alternatively, cranberry sauce works really well too. Plus, it feels very festive! 

Mustard: I love the texture of wholegrain mustard in the dipping sauce. However, you can use Dijon mustard if you prefer. If you only have English mustard, you may wish to use slightly less as it has a stronger flavour.

Honey: different types of honey have subtle differences in taste. You can enjoy experimenting with all sorts of brands. Alternatively, swap for maple syrup.

Sesame seeds: for a final flourish, sprinkle these sticky sausages with toasted sesame seeds just before serving. They add a delicious texture and complement the nutty sesame oil in the sticky sausage glaze.

Dips: I love serving these sticky sausages with a tangy dipping sauce. However, a creamy, peppery mustard mayonnaise dip works brilliantly too. So do all sorts of other dips. You can go down the chutney and pickle route. Think caramelised onion chutney, spicy tomato chutney or piccalilli. If you like creamy dips, sour cream and chive or garlic aioli are also very tasty. I make a cheat’s aioli by swirling crushed or roasted garlic through mayonnaise.

Fondue: these sticky sausages are ideal for dipping in a gooey, cheese fondue. Just pop onto cocktail sticks and dunk away! They are also delicious dipped into baked Camembert or brie or with my Brie Wreath.

Here's how to make delicious Sticky Sausages with Hoisin and Sesame:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Preheat the oven to 200C/180C Fan. Pour the oil into a large roasting tin and pop in the oven for about 5 minutes - or until it is very hot. Tip the sausages into the hot oil and spread in an even layer. Pop in the oven and roast for about 20-25 minutes - or until golden brown.

TWO: Remove the sausages and carefully discard any oil remaining in the tin. Meanwhile, in a small bowl, mix together the hoisin sauce, sesame oil, honey and soy sauce. Return the sausages to the tin and pour over the hoisin-honey mixture. Stir well until all of the sausages are evenly coated.

THREE: Return the sausages to the oven and roast for a further 5 minutes, shaking the tin halfway through, or until the sausages are a deep golden brown and sticky. Watch closely to ensure they don’t burn!

FOUR: Serve in the bread bowl if you like (instructions below) or in any bowl. Top with sesame seeds.

Here's how to make the simple (optional) bread bowl:

ONE: Lay the bread on a chopping board. Slice the top of the bread horizontally to remove the first couple of inches of bread, almost like it's a little hat. Set aside the 'hat'.

TWO: Use a small knife to cut around the edge of the bread, separating the middle of the bread and the crust.

THREE: Then use your fingers to gently tear and remove the middle of the bread, until you have a hollow loaf of bread.

FOUR: The finished hollowed loaf should look like this.

Cooking Tips:

Sausages: make sure you use the raw cocktail sausages rather than the deli ones. You can also make sticky glazed chipolatas instead. If you can’t find these in shops, ask your butcher. Alternatively, see the ‘notes’ for how to make your own. You can also add the hoisin-honey glaze to regular sausages and serve with creamy mash and seasonal greens. Think of it as next level sausages and mash!

Give them space: don’t overcrowd your roasting tin when baking the cocktail sausages. They need room to cook evenly. It is better to use two medium-sized roasting tins if they are too snug all in one.

Gloriously glazed: once you have drizzled with the honey-hoisin glaze, you need to keep a really close eye on the sausages as they cook. This is because honey has sugar which burns very quickly. Also remember to shuffle the tray after a couple of minutes so they go gloriously golden all over.

Taste test: when making the sticky sausages’ dipping sauce, or any dip, taste before you serve. Different brands of sauces (like ketchup and soy sauce) vary in flavour so you may need to adjust the quantities. Always remember that you can add more, but it is harder to take away! 

Bread bowl: I love to serve these sticky sausages in a hollowed out bread bowl. It makes a great talking point for a party. However, you can just pop onto a regular plate or serving dish, if you prefer.

Frequently Asked Questions

Other recipes you might enjoy:

If you like these sticky sausages, check out my other easy entertaining party food recipes. My honey and mustard sausages rolls, Japanese shrimp tempura (ebi tempura) and giant skillet potato latke are all ideal for a festive gathering. 

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Sticky Sausages with Hoisin and Sesame

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These sticky sausages are my go-to easy party food recipe. Imagine delicious pork sausages in a sweet honey, salty soy sauce and spiced hoisin glaze - all served with an incredible dipping sauce. Be warned, they are addictive… 

• Author: Margie Nomura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: Makes 85 cocktail sausages 1x
• Category: Christmas
• Method: Oven
• Cuisine: Global

Ingredients

Scale 1x2x3x

For the sticky sausages:

• 2 tbsp sunflower oil
• 85 uncooked pork cocktail sausages (about 1kg)
• 2 tbsp hoisin sauce
• 2 tbsp sesame oil
• 4 tbsp runny honey 
• 2 tbsp soy sauce 

For the dipping sauce: 

• 4 tbsp tomato ketchup
• 1 tbsp runny honey
• 1 tbsp soy sauce
• 1 tbsp wholegrain mustard

For the bread bowl:

• 1 loaf of crusty bread such as a white boule or sourdough boule.

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Instructions

1. Preheat the oven to 200C/180C Fan. Line a baking sheet with kitchen paper and set aside.
2. Pour the oil into a large roasting tin and pop in the oven for about 5 minutes - or until it is very hot (like you would if you were making roast potatoes). 
3. Tip the sausages into the hot oil and spread in an even layer. Pop in the oven and roast for about 20-25 minutes - or until golden brown. Give the roasting tin a good shake at the halfway mark to turn them over.
4. Using a slotted spoon, remove the sausages from the tin and place onto the baking sheet lined with kitchen paper. This will help remove any excess oil. 
5. Carefully discard any oil remaining in the tin. I use kitchen paper to wipe the oil out as there shouldn’t be loads left but if there is, just tip it carefully into a heatproof bowl and discard once cool. 
6. Meanwhile, in a small bowl, mix together the hoisin sauce, sesame oil, honey and soy sauce.
7. Return the sausages to the tin and pour over the hoisin-honey mixture. Stir well until all of the sausages are evenly coated.
8. Return the sausages to the oven and roast for a further 5 minutes, shaking the tin halfway through, or until the sausages are a deep golden brown and sticky. Watch closely to ensure they don’t burn!
9. Meanwhile make the dipping sauce: mix together the tomato ketchup, runny honey, soy sauce and wholegrain mustard in a small bowl. Taste and adjust the flavours accordingly. Set aside.
10. Remove the sticky glazed sausages from the oven and tip onto a serving plate. Sprinkle with sesame seeds. Serve straight away with the dipping sauce.

For the bread bowl:

1. If making, lay the bread on a chopping board. Slice the top of the bread horizontally to remove the first couple inches of bread, almost like it's a little hat. Set aside the 'hat'.
2. Use a small knife to cut around the edge of the bread, separating the middle of the bread and the crust. Then use your fingers to gently tear and remove the middle of the bread, until you have a hollow loaf of bread. 
3. Tip the finished sausages into the bread bowl and add some sesame seeds on top.

Notes

Sausages: you need to use raw pork cocktail sausages, not the deli cooked ones designed for picnics. You can use chipolatas if you prefer. I go for plain pork, but feel free to experiment with different flavours. Just make sure you go for the best-quality you can find.

Make your own mini sausages: If you can’t find raw cocktail sausages, it is fairly easy to make your own mini sausages. Simply pinch a regular sausage in the middle, pushing the sausage meat to either side. Then twist to separate into two sausages and snip to separate.

Serving suggestions: a tangy dipping sauce works really well with these sticky sausages. However, you can serve with all sorts of things. They are delicious with aioli (a garlicky mayonnaise), creamy mustard mayonnaise or even plain ketchup. I also love to dunk them into baked Camembert. Such a comforting combination. Alternatively, serve them alongside a roast instead of pigs in blankets.

Make ahead: you can make these sticky sausages in advance. Cook as above then leave to cool completely. Cover and chill in the fridge for up to 3 days. When ready to eat, preheat the oven to 200C/180C Fan. Tip the sausages into a large roasting tin and pop in the oven for about 10 minutes, turning half way through, until piping hot. 

Freezing instructions: you can make these sticky sausages up until the end of the first cook. Drain on the kitchen paper then tip into a bowl. Drizzle over the glaze and toss well to coat. Pop into tupperwares, making sure they are in a single layer (you can stack with non-stick baking paper between each one). Cover and freeze for up to 3 months. When ready to eat, preheat the oven to 200C/180C Fan. Tip the sausages into a large roasting tin and pop in the oven for about 15-20 minutes, turning half way through, until piping hot.