“For the lover with less time on their hands to prepare the above [this was vol-au-vonts stuffed with truffles, cocks-stones, lobster tails, lambs’ brains…etc] there is nothing wrong with a perfectly glazed cocktail sausage, which few can resist.”
-Lana Citron, Edible Pleasures
Not long ago I was invited to a smart do at an august City institution. I would have done well to listen to the talk – how to protect oneself… or the country, against the vagaries inflicted by Brexit, Trump… or our own government.
But I’m ashamed to say I didn’t. I was distracted. What by? It was the sausages. Produced for a vast number of tailored-suited, lipstick-glossed guests they were both good to eat, and easy to eat – they didn’t drip onto the Armani fabrics, and they didn’t involve an impossible dip for those already wielding a glass and possibly also a mobile.
This was because the ‘dip’ was already attached to the sausage. Genius! I was cheeky enough to ask how the miracle is achieved.
Good for a drinks party, also good for a picnic.
Recipe for sticky City cocktail sausages
Serves about 10
- 1 kg/2 lbs cocktail sausages (chipolatas)
- 3 tbsps grainy mustard
- 4 tbsps honey (the bitterer the better)
- 4 tbsps tomato ketchup (Wilkinsons works much better than Heinz)
- Rape seed oil for frying
- 3 tbsps water
- Fry the sausages in the oil on all sides until well caramelised.
- Mix all the other ingredients in a small bowl.
- Add to the sausages in the frying pan and reduce until the coating is sticky.
- Serve with cocktail sticks, something to put used cocktail sticks in, and some paper napkins in case of need.
For an alternative recipe for cocktail sausages, which does involve a dip, but is awfully good, follow this link.