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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 (like my chicken mushroom vol au vents too). 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!
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…
Table of Contents
- Why you will love this recipe:
- Ingredients:
- What exactly are cocktail sausages?
- Where can you buy cocktail sausages?
- Substitutions and Variations:
- Here’s how to make delicious Sticky Sausages with Hoisin and Sesame:
- Here’s how to make the simple (optional) bread bowl:
- Cooking Tips:
- Frequently Asked Questions
- Other recipes you might enjoy:
- Sticky Sausages with Hoisin and Sesame Recipe
Why you will love this 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:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
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.
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?
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 cocktail 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:
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.
Hoisin sauce: if you prefer tangy citrus flavours, you can swap for marmalade. Alternatively, cranberry sauce works really well too. Plus, it feels very festive!
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. Try:
- creamy, peppery mustard mayonnaise dip.
- Camelised onion chutney
- Spicy tomato chutney
- Piccalilli.
- Sour cream and chive
- Garlic aioli – 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:
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.
Frequently Asked Questions
That depends on the type of cocktail sausages you buy. You can get cooked cocktail sausages in the deli section. These can be reheated, if you like, but don’t need to be cooked.
However, you can also get raw (uncooked) cocktail sausages like the ones I use for these sticky sausages and they should be cooked.
Of course. You can turn pretty much any sausages into sticky sausages! If you are looking for festive party food inspiration, cocktail sausages are ideal. Chipolatas also work really well.
Yes! These sticky sausages can easily be made in advance. Ideal if you are cooking for a crowd and want to prep ahead. Cook as below 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.
If you can find vegetarian and/or vegan uncooked sausages, yes! You might find it easier to make with vegan pigs in blankets as quite a few supermarkets seem to sell them. If making for vegetarians, you only need to swap the sausages. If making for vegans, opt for maple syrup or agave syrup instead of honey. Then make sure all your other ingredients are vegan-friendly too.
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.
Sandwiches
The Best Coronation Chicken Sandwiches
Christmas Recipes
The Best Chocolate Salami
Christmas Recipes
Leftover Garlic Butter Turkey and Ham Pie
Chicken Recipes
Chicken & Mushroom Vol Au Vents
If you tried this Sticky Sausages recipe or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Sticky Sausages with Hoisin and Sesame
Ingredients
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.
Instructions
- Preheat the oven to 200C/180C Fan. Line a baking sheet with kitchen paper and set aside.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
- 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:
- 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’.
- 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.
- Tip the finished sausages into the bread bowl and add some sesame seeds on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These sticky hoisin cocktail sausages are a party crowd pleaser that take no effort or time to make.