Cocktail sausages, done 3 ways, a favourite canapé for any party. Simple to make, roast the sausages in a variety of flavour combinations, and they're done!
These sticky cocktail sausages always go down a real treat and with only 2 ingredients they really could not be any simpler to make.
Roast the sausages in the oven with a variety of different flavoured glazes drizzled over, cooking doesn't get any easier!
How to make cocktail sausages
Party sausages 3 ways
In this recipe post I have created our cocktail sausages 3 ways, using a variety of different flavour combinations!
However, if there is one flavour combination that you prefer, then you can simply make all your cocktail sausages that flavour.
Maple syrup & bacon wrapped sausages
Maple syrup works really well with the pork. Pork is a sweet meat and there is a savoury note to maple syrup that perfectly matches the pork and balances the saltiness in the bacon that the sausage is wrapped up in.
Worth mentioning, this is also my favourite flavour combination when making pigs in blankets for the Christmas dinner table!
Honey and mustard cocktail sausages
Honey and mustard cocktail sausages are a classic combination of flavours. Who doesn't love honey and mustard.
We have used Dijon mustard, but you could use a fiery English mustard or wholegrain mustard instead.
Soy, ginger and sweet chilli sausages
Cocktail sausages with an Asian influence as I combine soy with ginger and sweet chilli for a sweet and spicy twist.
What sausages should I use?
I have used a high quality pork cocktail sausage for this recipe, a good quality sausage really does make all the difference. Don't be limited by a plain pork sausage either, you could use flavoured sausages in place of a traditional pork sausage. Cumberland or Lincolnshire sausages would be great alternatives.
This recipe and these simple flavour combinations are a great way to pep up the humble sausage!
What can I serve to accompany these cocktail sausages?
These sausages are simplicity on a plate so we like to keep things easy when it comes to what to serve them with!
These sweet sausages work really well with sour pickles, so serve with some pickled onions, pickled gerkins or my Courgette & Shallot Pickle as we have here!
It's worth adding a dish with some cocktail sticks so that your guests have something to spear the sausages with. Particularly important if you are serving these at a dinner party!
I also like to add a couple of bowls of dipping sauces and here are some suggestions:
- Sweet Chilli Sauce
- Chilli Mayonnaise
- Garlic Aioli
- Tomato Ketchup
- Mild Mustard
- Barbecue Sauce
Can I make these ahead of time?
You can make these ahead of time and simply heat them up when you are ready to serve them. However, they are at their absolute best when served hot, straight from the oven.
Worth mentioning that any leftover sausages can be covered and popped in the fridge. They make a great cold snack the following day!
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Additional recipe suggestions
If you like this recipe then try some of our other quick and easy canapes:
Sticky Cocktail Sausages - 3 Ways!
Ingredients
- 12 pork cocktail sausages
Maple Syrup & Smoked Bacon Sausages
- 2 rashers of smoked streaky bacon (cut into 2)
- 1 tablespoon maple syrup
Honey & Mustard Sausages
- 1 tablespoon runny honey
- 1 teaspoon Dijon mustard
Soy, Ginger & Sweet Chilli Sausages
- 1 tablespoon soy sauce
- ½ teaspoon ground ginger
- 1 tablespoon sweet chilli sauce
- 1 teaspoon sesame seeds (to sprinkle over cooked sausage)
Instructions
- Pre-heat the oven to 180CFan and line a baking sheet with greaseproof paper.
- Take the sausages and if they are linked, separate them out. Use 4 sausages for each of the different flavour combinations.
- Take the two rashers of smoked streaky bacon for the maple and bacon sausages and cut the rashers in two. Wrap one half of the bacon around each of the 4 sausages.
- Mix each of the remaining toppings together in individual bowls and dip the sausages into the mix, coating them evenly, before placing on the baking sheet.
- When ready to cook, place the baking sheet with the sausages into the oven and cook at 180CFan for 25-30 minutes, giving them a shuffle in the tray half way through the cook. The sausage are ready one they are cooked through and the skin has started to colour.
- While the sausages are cooking, toast the sesame seeds in a dry frying pan, taking care not to burn the seeds. Once they start to colour remove from the heat and pop into a dish to cool until ready to serve.
- Remove from the oven and place on a serving dish or board. Sprinkle the Soy, Ginger and Sweet Chilli sausage with the toasted sesame seeds and serve immediately.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Chloe Edges says
Maple and bacon oh my! These all sound delish and i love the idea of serving a selection with minimum effort!
Lesley says
Thank you Chloe, I like variety with minimal effort - everything cooked in a couple of trays at the same time! Lesley