Sticky Lone Stag Glazed Sausages

The perfect winter canapé...or warming snack for bonfire night



Ingredients

  • A Quantity of Best Quality Sausages of all shapes and sizes! (We used cocktail sausages to show a canape option, and also sausages wrapped in bacon)

  • 1 Jar of Lone Stag Frisky Fruits. All flavours work beautifully, we used Cherry and also Raspberry)

  • 1 tbsp Vegetable Oil


Method

Cherry Frisky Coated Cocktail Sausages – Oven Method

  • Place a tbsp of vegetable oil and the sausages in an oven proof non-stick dish or tray.

  • Place in a preheated oven 200C/Gas Mark 6 for 15 minutes, if using regular sausages, or 8-10 minutes, if using cocktail sausages, until nearly cooked.

  • Remove from the oven and generously coat the sausages in Lone Stag Cherry Frisky. Use as much or as little as you like, as long as you ensure that they are evenly coated.

  • Return to the oven and cook for a further 10 minutes for regular sausages, 5-10 minutes for the cocktail sausages, until they are brown, sticky, delicious and cooked to your liking.


Raspberry Frisky Coated Bacon Wrapped Sausage – Frying pan method

  • Glug a tbsp of vegetable oil into a hot frying pan. Add the bacon wrapped sausages and fry, on a medium heat, until cooked, browned and delicious.

  • Add a generous amount of Lone Stag mouth-watering Raspberry Frisky, swirl around the pan ensuring that every part of the sausages is coated. Let the Frisky bubble away until it has reduced down slightly.

  • Cook for a few minutes more until the sausages are beautifully glazed, sticky and cooked through. Serve with any remaining juices from the pan.


Variations

Why not try Lone Stag Marmalade mixed with Lone Stag Zesty as a boozy sausage sensation.

Serve with your choice of sides, we chose traditional and comforting mash potato. Alternatively, whack in a cocktail stick to create a stunning sticky sausage canape.




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