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Cosmo Cocktail Sausages

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Introduction

I couldn’t help myself. I can’t have a party without some cocktail sausages and wanted to make them just a little bit differently from usual.

The inspiration comes from a Cosmopolitan cocktail: in place of the triple sec I used fine-shred marmalade; to stand in for the cranberry juice, I used a dollop of some shop-bought cranberry sauce; the lime juice remains the same. The shot of vodka is an optional extra.

I couldn’t help myself. I can’t have a party without some cocktail sausages and wanted to make them just a little bit differently from usual.

The inspiration comes from a Cosmopolitan cocktail: in place of the triple sec I used fine-shred marmalade; to stand in for the cranberry juice, I used a dollop of some shop-bought cranberry sauce; the lime juice remains the same. The shot of vodka is an optional extra.

Cosmo Cocktail Sausages

Ingredients

Serves: 50 / 25 sausages

Metric Cups
  • 50 grams fine cut or shredless orange marmalade
  • 2 tablespoons cranberry sauce (from a jar)
  • 2 tablespoons lime juice
  • 1 splash of vodka (optional)
  • 50 cocktail sausages (uncooked)
  • 3 heaping tablespoons fine cut or shredless orange marmalade
  • 2 tablespoons cranberry sauce (from a jar)
  • 2 tablespoons lime juice
  • 1 splash of vodka (optional)
  • 50 skinny breakfast sausages (uncooked)

Method

  1. Preheat oven to 200°C/gas mark 6/400ºF. Line a shallow roasting tin with foil.
  2. Put all of the ingredients (apart from the sausages) together in a bowl or jug and whisk to combine.
  3. Unlink the little sausages and drop into the lined roasting tin. Pour over the mixture and smoosh about a bit so that all the sausages are covered with the marinade, then bake for 50 minutes to an hour, giving the pan a shake after 25 minutes. The marinade will seem alarmingly liquidy but this liquid will thicken to a sausage-burnishing syrup by the time they are cooked through.
  1. Preheat oven to 200°C/gas mark 6/400ºF. Line a shallow roasting tin with foil.
  2. Put all of the ingredients (apart from the sausages) together in a bowl or jug and whisk to combine.
  3. Unlink the little sausages and drop into the lined roasting tin. Pour over the mixture and smoosh about a bit so that all the sausages are covered with the marinade, then bake for 50 minutes to an hour, giving the pan a shake after 25 minutes. The marinade will seem alarmingly liquidy but this liquid will thicken to a sausage-burnishing syrup by the time they are cooked through.

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What 1 Other has said

  • This Christmas, I'm making another variation of yours featuring ginger conserve and wholegrain mustard!

    Posted by MaggieMobbs on 7th December 2012
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