Preparation time
less than 30 mins
less than 30 mins
Cooking time
10 to 30 mins
10 to 30 mins
Serves
Serves 10
Serves 10
Make a trayful of sticky, sweet-tart sausages to pass around at a party or as an alternative to pigs in blankets.
By Nigel Slater
From Nigel Slater’s 12 Tastes of Christmas
Ingredients
- 2 red onions, sliced
- 2 tbsp olive oil
- 400g/14oz uncooked cocktail sausages
- 1 heaped tbsp cranberry jelly
- 200g/7oz fresh or frozen cranberries
- 1 clementine, zest only
Method
- Fry the sliced red onions in a pan with the oil for five minutes or so until softened. Add the sausages to the pan.
- As the sausages start to brown, add the jelly and cranberries
- Cook on a low heat for 20 minutes, stirring occasionally, until caramelised and sticky.
- Grate over the clementine zest and serve.