Recipe: Cranberry & Soy Glazed Sausages

These sausages are one of my favourite festive treats.

This recipe originally appeared in Nigella’s Christmas cookbook which was first published back in 2008 and I think I have made them for every Christmas since then!

It’s a really simple recipe, not too much faffing and the result is simply delicious – yummy stick sausages, best eaten straight out of the oven!

In her book, the lovely Nigella calls them a party dish – I don’t see them quite the same way I am afraid…sticky and messy, for me it’s a bit akin to trying to eat chicken wings or ribs standing up at a party – something I would never do. Nope, best scoffed in the privacy of your own home where you can get as messy as you like.

The glaze stated here is enough to coat 50 cocktail sausages – sometimes I use the little ones or sometimes I use the longer chipolatas. I quite often make extra glaze though to make sure they are super gooey!

Cranberry and Soy Glazed Cocktail Sausages

Ingredients
 
125ml Thai or Chinese sweet chilli sauce
60ml cranberry sauce (from a jar)
60ml soy sauce
1 x 15ml dark brown sugar
juice of 1 clementine (or satsuma)
juice of 1 lime
50 cocktail sausages
 
Method
 
Preheat the oven to 200c/gas mark 6. Pop the cocktail sausages into a foil-lined roasting tin or a disposable foil baking tray if you have one.  (This is quite important, the glaze can make an awful mess).
 
Mix the chilli sauce, cranberry sauce and soy sauce in a measuring jug and stir in the sugar. Add the clementine and lime juices and mix well.
 
Pour the glaze over the sausages, ensuring that there are all evenly coated.  Put the tin into the oven for around 35-40 minutes, turning them gently halfway. 
 
Serve immediately.

Yum! I will definitely be serving these up on Boxing Day!

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