Best 9 Cocktail Sausages Recipes

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 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.

DEVILED COCKTAIL SAUSAGES WITH CHUTNEY AND LIME DIPPING SAUCE

Steps:

• Make sauce:
• Combine chutney, lime juice and peel in processor; blend until almost smooth. Transfer to bowl. Whisk in mayonnaise. Season with salt and pepper.
• Make sausages:
• Preheat oven to 425°F. Place sausages in 8 x 8 x 2-inch glass baking dish. Mix brown sugar, ketchup, Worcestershire sauce, mustard and hot pepper sauce in small bowl to blend. Pour over sausages and toss to coat. (Sauce and sausages can be prepared 1 day ahead. Cover separately and refrigerate.)
• Bake sausages until heated through and brown in spots, turning occasionally, about 25 minutes.
• Transfer sausages to platter. Place toothpick in each. Place chutney dipping sauce alongside and serve.

SWEET AND SPICY COCKTAIL SAUSAGES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with bread slices.
• Toss bacon in a bowl with brown sugar and red pepper flakes until well-coated. Wrap each cocktail sausage in bacon and place, seam-side down, onto prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip each sausage and continue baking until bacon crisps, 5 to 15 minutes more.

SLOW-COOKER PINEAPPLE GLAZED COCKTAIL SAUSAGES

Steps:

• Spray 2 1/2- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix pepper jelly, brown sugar, barbecue sauce and pineapple. Stir in sausages.
• Cover; cook on Low heat setting 3 hours.
• In small bowl, mix cornstarch and water until smooth. Gradually add cornstarch mixture to sausage mixture, stirring constantly. Increase heat setting to High. Cook uncovered 1 hour longer or until glaze is thickened. Serve warm on skewers, if desired.

WHOLEGRAIN MUSTARD AND GINGER COCKTAIL SAUSAGES

Steps:

• Preheat the oven to 350 degrees F. In a bowl, whisk together the ginger conserve, mustard, garlic flavored oil and soy sauce.
• Turn the sausages in the mustardy mix and then arrange them on either a large, shallow-sided tin or 2 smaller tins. The height of the tin's sides will determine how quickly the sausages color and cook.
• If you are using high-sided tins, they will need about 45 minutes in the oven; cooked on a shallower tray, 30 minutes should be fine. And do line with foil or use throwaway foil trays, or washing-up will be a nightmare. To serve the sausages in their bread bowl, cut a circle around the top of the bread to take off a "lid". Put this lid on one side for a moment, and tear and pull out the doughy filling with your hands, leaving the crust intact so that you have a hollow bowl.
• Fill this emptied-out loaf with as many sausages as you can - you may have to top up with a few as you go - and then you can balance the lid at a jaunty angle for maximum effect and your guests' amusement. Serve with a small pot of cocktail sticks to spear the
• sausages, but if you're skipping the bread bowl option, let the hot sausages cool slightly before handing them out.
• Make ahead note:
• Put coating mixture in a resealable bag, add sausages and refrigerate for up to 2 days - put bag in bowl or on plate in case of leakage. Cook as directed in recipe.
• Freeze note:
• The sausages can be frozen in bag with coating for up to 3 months. Defrost overnight in fridge - put bag in bowl or on plate in case of leakage. Cook as directed in recipe.

NIGELLA LAWSON 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.
• Mix all together.
• Bake for 25 to 30 minutes.
• Give them a stir about halfway through cooking.

COCKTAIL SAUSAGES AND MEATBALLS

Steps:

• Combine jelly, wine, lemon peel, lemon juice and mustard in a large pan.
• Bring to boil, stirring until jelly melts.
• Add sausages.
• Cover and simmer for 5 minutes.
• Stir water into cornstarch.
• Stir cornstarch mixture into sausage mixture.
• Cook and stir until thickened and bubbly.
• Stir and cook 2 minutes longer.
• Serve warm.

CARIBBEAN COCKTAIL SAUSAGES

Steps:

• 1. In a 3.5 or 4 quart slow cooker combine cocktail weiners, preserves, lime peel, lime juice, jerk seasoning, ginger, garlic, and hot pepper sauce.
• 2. Cover and cook on low-heat setting for 4 hours or on high-heat for 2 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with decorative toothpicks. If desired, garnish with key lime wedges.