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.
- 50g fine cut or shredless orange marmalade
- 2 x 15ml tbsps cranberry sauce from a jar
- 2 x 15ml tbsps lime juice
- Tot of vodka if so wished
- 50 uncooked cocktail sausages
Step 1: Preheat oven to 200°C/gas mark 6. Line a shallow roasting tin with foil.
Step 2: Put all of the ingredients (apart from the sausages) together in a bowl or jug and whisk to combine.
Step 3: 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 bit of 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.