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Cosmo Cocktail Sausages

by Nigella

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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.

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.

For US cup measures, use the toggle at the top of the ingredients list.

Ingredients

Yields: 50 sausages

Metric Cups

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.

Tell us what you think

What 6 Others have said

I finally made these, and they were delicious! Had a quarantine dinner party outside, and they disappeared. Thank you for a great recipe.

Posted by Cookrazy on 15th August 2020
A huge hit at our Christmas party!

Posted by BronnieA on 23rd December 2018
These are absolutely delicious. I was concerned about the length of the cooking time BUT Nigella was right and I was wrong.

Posted by aileendick on 19th March 2018
I made these little morsels of deliciousness and will be making again and again!

Posted by RobyH on 20th December 2017
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.

Posted by martinwacephoto on 20th December 2016
This Christmas, I'm making another variation of yours featuring ginger conserve and wholegrain mustard!

Posted by MaggieMobbs on 7th December 2012