Glazed cocktail sausages
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 24
Skip to ingredients
Showing items 1 to 3 of 6
- 3 whole black cardamom pods
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 2 tsp smoked salt
- 3 tbsp runny honey
- 3 tbsp tomato ketchup
- 1 garlic cloveminced
- 24 cocktail sausagesuncooked
- 1 tsp toasted sesame seedsto serve
- fresh corianderfinely chopped, to serve
Nutrition: Per sausage
- kcal43
- fat2.4g
- saturates0.8g
- carbs3.7g
- sugars2.8g
- fibre0.3g
- protein1.6g
- salt0.7g
Method
step 1
Heat the oven to 190C/170C fan/gas 5. Toast the cardamom pods, fennel and cumin seeds in a frying pan over a high heat for 1-2 mins or until they just start to release their aromas, being careful not to burn them. Tip the toasted spices into a grinder, then add the smoked salt. Whizz to a very fine powder (alternatively, bash them with a pestle and mortar). Put the spices in a large bowl along with the honey, ketchup and garlic, then mix well. Add the cocktail sausages and stir to coat all over.
step 2
Tip the sausages onto a foil-lined baking tray and bake for 18-20 mins or until cooked through, turning them 2-3 times to ensure the glaze covers them fully as they cook. Finish under a hot grill for 1-2 mins if you like them a little scorched on top. Sprinkle with toasted sesame seeds and fresh coriander to finish, and serve with cocktail sticks for spearing.
