The first time we made the Cocktail Sausages recipe with honey, soy and sesame oil, it was a great success with the sticky caramelised marinade clinging to the sausages. Several subsequent attempts have not been very successful with the marinade remaining very liquid and so not sticking to the sausages. We have tried some different types of honey and increasing the cooking temperature (sometimes risking over cooking the sausages a bit) but never getting the marinade to thicken much. Is there a particular type of honey we should use or reduce the liquid elements of the marinade? Can you help please?
Nigella's Cocktail Sausages (from NIGELLA EXPRESS are usually a big crowd pleaser and are perfect to serve to adults with cocktails and to children (and adults) anytime. The sausages are coated in a combination of honey, soy sauce and tasted sesame oil and roasted until cooked through and coated in a sticky glaze.
The type of honey should not make much difference, as even if you use a set (or creamed) honey, this becomes very liquid once it has been heated. We wonder if the pan used to cook the sausages has changed. The pan should be quite shallow (a baking sheet with a lip or a sheet pan are preferable) as this will allow the heat to get to the sausages and glaze more directly. If the sausages are in a deeper roasting pan, they will tend to let out juices and these juices will not evaporate as quickly and will dilute the glaze, making it runny. Also if the sausages are too closely packed into the pan then this will also make it harder for the glaze to caramelise. So try using a large, shallow pan, or two pans if necessary.