Cocktail Sausages Recipes

STICKY HOISIN SAUSAGES

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.

GLAZED HONEY & MUSTARD SAUSAGES

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.

SLOW-COOKER BOURBON COCKTAIL SAUSAGES

Steps:

• Heat 12-inch nonstick skillet over medium-high heat; add sausage. Cook about 2 minutes on each side or until browned. Drain on paper towels.
• Spray 3-quart slow cooker with cooking spray. In slow cooker, mix chili sauce, bourbon, brown sugar and onion. Add sausage; stir to coat.
• Cover; cook on Low heat setting 3 hours or until sauce is slightly thickened. Serve sausage with toothpicks.

COCKTAIL SAUSAGES

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.

SLOW COOKER COCKTAIL SMOKIES

Steps:

• Combine grape jelly and barbeque sauce in a slow cooker. Stir in the miniature smoked sausage links. Cook on High, until heated through, 2 to 3 hours.

COCKTAIL WIENERS

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.

COCKTAIL SAUSAGE BITES

Steps:

• 1. You can use any type of cheese you like and any type of mustard you like. The ingredient amounts are approximate. You may need a little more of less of some things.
• 2. Open a package of crescent rolls and spread out on a piece of waxed paper. Use a pastry brush to spread a layer of mustard over the crescent roll.
• 3. Cut each triangle in half, sprinkle with a bit of cheese, add a sausage and roll up.
• 4. Place on a cookie sheet and bake for 12-15 minutes at 350F or until crescent rolls are browned. Or** Make these the day in advance. Bake for about 10 minutes, or until the rolls are set, but not really cooked. Cool and refrigerate. Bake off the next day for about 7 minutes in a 350F oven.

BACON-WRAPPED COCKTAIL SAUSAGES

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.

CROCK POT MINI SMOKED SAUSAGES WITH GRAPE JELLY SAUCE

Steps:

• Gather the ingredients.
• Combine the grape jelly and chili sauce in a slow cooker and stir well. Add the mini smoked sausages and mix to combine.
• Cover and cook on low for 4 to 6 hours.
• Serve the little sausages from the slow cooker (set on warm) with toothpicks, small plates, and napkins. You can also spear them with toothpicks and arrange them on a plate drizzled with some sauce. Keep them warm on a warming tray or serve immediately. Enjoy.

COCKTAIL SAUSAGES

Steps:

• Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Separate the sausages, if they are linked, and arrange 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 25-30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.