Nigella’s Sticky Cocktail Sausages
I’ve just made Nigella’s Sticky Cocktail Sausages from the latest episode of Nigella Express and they were gorgeous, says she who is just not that keen on sausages. Cocktail sausages, cooked in a dressing of sesame oil, honey and soy sauce, they were lovely, sticky and aromatic, although not looking quite like what they did in the book or on TV (mine looked lighter). I definitely recommend trying these, although if you do don’t give up hope that the recipe is working, when I came to turn my sausages I was “Mmm all this dressing is doing is adding a nice glaze to my baking tray, it isn’t coating the sausages,” because to be honest not until right at the end of cooking time do the sausages look as if you’ve done anything different to them but then there seems to be a magic five minutes towards the end of cooking where suddenly you open the oven door and you’re serving these gorgeous darkened sticky flavoursome morsels. In Mr. Lacer’s words “devine”.
hello the Nigella sausages sound wonderful.
could you please tell me the proportions in which to mix the said ingredients, as I can find it nowhere on Nigellas/bbc food websites
Thanks
Dan
Hi
For 75 sausages it’s 2 tbsp sesame oil, 2 tbsp soy sauce and 125ml honey. It doesn’t say what sort of honey, I used runny, can’t remember what type Nigella used on TV but I’ve been wondering whether using set honey might have made the dressing cling to the sausages a but better.
Lacer
The sausages sound perfect for any gathering – what temp do I cook them on , and for how long?
Thanks
Jen
Hi Jen
The recipe says 25 – 30 minutes. I’d follow whatever the cooking instructions are for your brand of cocktail sausages perhaps cooking them for slightly longer to make sure they get a nice burnished colour.
Lacer
can any on tell me were i can get jazzey looking cocktail stick ? i need them for sunday
Hi Zonie
They looked great didn’t they. Where they’re from though to be honest I have no idea, I’d try looking in shops like John Lewis, Pier or Zara Home if you’re near one, as that’s their sort of style. A quick search and I have found this company http://www.skewerfixdirect.co.uk/, who sell party skewers, nothing like Nigella’s though and I don’t know what they’re like as a company, but might be worth a try?
Good luck in your search
J
thanks for the help.i made some and impressed the wife Dan
Regarding the jazzey cocktail sticks, we searched everywhere for them and finally found the same ones as Nigella from Lakeland Direct. If you pay for special delivery you can get them in a couple of days. They were 30 for £5.99. Good luck!!
I bought some really beautiful ones here, which i think were a bit like nigellas:
http://www.lakeland.co.uk/product.aspx/!41071
Thanks for the link Ria and Lucy! Happy sausage eating!
Lacer
Good recipe but be careful. Do a test run. At the temperature and length given my trial turned to carbon, and 18 minutes at 175C was much nearer. And they do go from glazed to nice to unusable very fast. Watch it!
Hi Geoffrey
I agree, they go from not looking particularly glazed , to lovely and glazed in a blink of an eye and then if you leave them much longer . . . .
I cooked them again yesterday and I think my pan was a bit too crowded as only half of them were glazed properly after about 25 minutes at 220C, so I took out the properly glazed ones and cooked the remaining sausages for a further 5 minutes which gave them a nicer colour.
The glaze is now most of my family’s favourite way of cooking sausages, except for my poor 4 year old who after being served these sausages twice now still hates them, will have to start cooking some sausages seperately for her. My two year old likes them though!
Lacer
Hi there. Thanks for the info on the coloured cocktail sticks – I was looking for them too and checked out your website. I’ve just ordered them from Lakeland Direct so, once again, many thanks.
Hi,
I tried these sausages on the weekend and followed the intructions exactly and my dressing went soooo runny in the oven that the sausuages hardly tasted of it at all.
Do you use pre cooked cocktail sausages or fresh ones? I think my sauce went so runny because the oven was so hot it made the honey very runny….do you think this would work better at a lower temperature for longer? Any help would be gratefully received?! Thanks!
Hi Kate
I had that problem to but found that the glaze seemed to stick and turn them the nice dark colour towards the end of cooking time, so you may not be cooking them long enough.
PS I used sausages you have to cook.