Make a trayful of sticky, sweet-tart sausages to pass around at a party or as an alternative to pigs in blankets.
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
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Totally lazy mini sausage rolls
See more sausage recipes
Crab cakes and crushed peas
Mozzarella with basil crust
See more Nigel Slater recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
