Cosmo Cocktail Sausages
by NigellaIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 50 sausages
- 50 grams fine cut or shredless orange marmalade
- 2 tablespoons cranberry sauce (from a jar)
- 2 tablespoons fresh 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 fresh lime juice
- 1 splash of vodka (optional)
- 50 skinny breakfast sausages (uncooked)
Method
- Preheat oven to 200°C/180°C Fan/gas mark 6/400ºF. Line a shallow roasting tin with foil.
- Put all of the ingredients (apart from the sausages) together in a bowl or jug and whisk to combine.
- 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.
- Preheat oven to 200°C/180°C Fan/gas mark 6/400ºF. Line a shallow roasting tin with foil.
- Put all of the ingredients (apart from the sausages) together in a bowl or jug and whisk to combine.
- 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.
Additional Information
MAKE AHEAD / STORE:
Leftovers should be covered and refrigerated within 2 hours of cooking. Will keep in the fridge for up to 3 days and are best eaten cold.
MAKE AHEAD / STORE:
Leftovers should be covered and refrigerated within 2 hours of cooking. Will keep in the fridge for up to 3 days and are best eaten cold.
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Show more commentsI finally made these, and they were delicious! Had a quarantine dinner party outside, and they disappeared. Thank you for a great recipe.
A huge hit at our Christmas party!
These are absolutely delicious. I was concerned about the length of the cooking time BUT Nigella was right and I was wrong.
I made these little morsels of deliciousness and will be making again and again!
Hi. Yesterday I tried your Cosmo Cocktail Sausages recipe. Decided to try half the number of sausages... but very soon wished I'd used the full amount. After a brief cooling period my wife and I tried them. I think they lasted all of fifteen minutes!!!!! Will be doing more (a lot more!) very soon.
This Christmas, I'm making another variation of yours featuring ginger conserve and wholegrain mustard!