Photo: Wholegrain Mustard and Ginger Cocktail Sausages Recipe
Ingredients
- Scant 1/2 cup ginger conserve
- Scant 1/2 cup wholegrain mustard
- 1 tablespoon garlic oil
- 1 tablespoon soy sauce
- 50 skinny breakfast sausage links
- 1 round (approx. 9 inch diameter) thick-crust sourdough or rye bread loaf, for serving (optional)
Directions
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.
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By allison78
on December 17, 2012
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These are super easy to make and are a great appetizer at a cocktail party. I made these for my holiday party last year, and the plate of sausages disappeared. The ingredients are a bit unusual, so they can be hard to find. But, luckily, I live near a well-stocked Acme. They carry both the uncooked breakfast sausage: Johnsonville - and the ginger preserve: Mackay's. The ginger preserve was in their rather extensive jam section. Or try looking in an international aisle in the British section. Once you find the ingredients, the recipe is very easy to make. I cut the sausages in half, and serve with a bowl of toothpicks in the middle, and you have an easy and tasty appetizer.
By FurryChef
Atlanta (Stone ...
on December 05, 2011
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LOVE THESE! Problem we have here in U.S. is finding raw breakfast sausages. We have smoked cocktail franks, but the smoky flavour is MUCH too strong..... I have only just yesterday found an alternative: Hillshire Farms makes UN-smoked pork or beef cocktail sausages which work great and are available all over the U.S. As for the ginger preserve, if you live in the Southeast you can get it at Publix in the British food section (the best brand I've found so far is called Duerr's Chunky Ginger Preserve. If you can't find it in your local area or a British market, you can also order it from Amazon. Lastly, (bowing my head in deference to Her Nigella-ness I must confess that I slightly tweak the recipe by also adding 1/2 tsp of toasted sesame oil to the marinade. It helps caramelise everything in the oven. I served these last night and they vanished!
By voo doo mama
chandler, az
on December 26, 2010
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Please let me know where to find and the brand of Ginger Conserve. Edwina thank you for the tip. How much powdered ginger did you add to how much marmalade? All you lovely reviewers, when you post, it is very helpful to give amounts substituted, as well as things like thickness of steak, chicken, etc. substituted, if that is what you are substituting; how long did you bake something and at what temperature (all the things you would like to know when reading someone's comments, etc.
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