Do you need to cook cocktail sausages?

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. They are ideal for picnics. However, you can also get raw (uncooked) cocktail sausages like the ones I use for these sticky sausages. These are like mini chipolatas and perfect when you want to add a delicious glaze.

Can I use regular sausages?

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.

What to eat with these sticky sausages?

Try with the ketchup and honey dip, it's so good, but you could also try my creamy mustard mayonnaise I serve with my honey mustard sausages . It has a peppery flavour that works so well with the sticky sausages. Sour cream and chive or garlic aioli are also very tasty. You can make a cheat’s aioli by swirling crushed or roasted garlic through mayonnaise. Alternatively, you can go down the chutney and pickle route. Think caramelised onion chutney, spicy tomato chutney or piccalilli. I also love to serve these sticky sausages with a gooey cheese fondue. Just pop onto cocktail sticks and dip away! Or with a baked brie or camembert. Although these sticky sausages are great dipped and dunked as a snack/party food sharer, you can also serve them as part of a main. Sometimes I use them as an alternative to pigs in blankets. Or with creamy mash, seasonal greens and gravy instead of traditional sausages and mash. For an even easier meal, pop some jacket potatoes in the oven and bake until crispy on the outside and fluffy on the inside. Just before serving, add a knob of butter and some grated cheese. Serve alongside the sticky sausages with some crisp salad.

Can I make plant-based sticky sausages?

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.

Sticky Sausages with Hoisin and Sesame

Name: Sticky Sausages with Hoisin and Sesame
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Global
Ingredients: 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; 4 tbsp tomato ketchup; 1 tbsp runny honey; 1 tbsp soy sauce; 1 tbsp wholegrain mustard; 1 loaf of crusty bread such as a white boule or sourdough boule.

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

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

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

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.

Find it online: https://desertislanddishes.co/sticky-sausages/