Glazed cocktail sausages
Cocktail sausages are classic party food, and here they’re taken up a notch or two with a glaze of black cardamom, fennel, cumin and honey
- Serves: 24 persons
- 3whole black cardamom pods
- 2tsp fennel seeds
- 2tsp cumin seeds
- 2tsp smoked salt
- 3tbsp runny honey
- 3tbsp tomato ketchup
- 1garlic clove, minced
- 24cocktail sausages, uncooked
- 1tsp toasted sesame seeds, to serve
- fresh coriander, finely chopped, to serve
Step 1Heat 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 2Tip 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.