Deviled Cocktail Sausages With Chutney And Lime Dipping Sauce Food

SHRIMP COCKTAIL WITH DIPPING SAUCES

Steps:

• For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
• Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
• For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
• For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
• Serve the chilled shrimp over crushed ice with the dipping sauces alongside.

COCKTAIL SAUSAGES

Steps:

• Preheat the oven to 200C/400 degrees F.
• Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin.
• Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands, or a couple of spatulas, to move everything about in the pan so that all the sausages are slicked.
• Roast for 25 to 30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.

DEVILED SAUSAGES

Steps:

• Heat olive oil in a large skillet over medium heat. Cook sausages, about 15 minutes, until well browned and cooked through.
• Drain fat, and return skillet and sausages to medium heat. Stir in water, soy sauce, Worcestershire sauce, mustard, cayenne, tomato paste, and brown sugar. Bring contents to a boil; reduce heat, and simmer, stirring occasionally, about 10 minutes.

GLAZED HONEY & MUSTARD SAUSAGES

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
• Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
• Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
• Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.

DEVILED COCKTAIL SAUSAGES WITH CHUTNEY AND LIME DIPPING SAUCE

Steps:

• Make sauce:
• Combine chutney, lime juice and peel in processor; blend until almost smooth. Transfer to bowl. Whisk in mayonnaise. Season with salt and pepper.
• Make sausages:
• Preheat oven to 425°F. Place sausages in 8 x 8 x 2-inch glass baking dish. Mix brown sugar, ketchup, Worcestershire sauce, mustard and hot pepper sauce in small bowl to blend. Pour over sausages and toss to coat. (Sauce and sausages can be prepared 1 day ahead. Cover separately and refrigerate.)
• Bake sausages until heated through and brown in spots, turning occasionally, about 25 minutes.
• Transfer sausages to platter. Place toothpick in each. Place chutney dipping sauce alongside and serve.

SWEET AND SPICY COCKTAIL SAUSAGES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with bread slices.
• Toss bacon in a bowl with brown sugar and red pepper flakes until well-coated. Wrap each cocktail sausage in bacon and place, seam-side down, onto prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip each sausage and continue baking until bacon crisps, 5 to 15 minutes more.

CHUTNEY DIPPING SAUCE

Steps:

• Pulse chutney and wine in blender or food processor until smooth.

COCKTAIL SAUSAGES ASIAN STYLE RECIPE - (5/5)

Steps:

• Preheat oven to 375°F. Mix honey, oil, soy, vinegar & mustard in medium bowl. Add sausages & coat well. Pour into pyrex dish, liquid & sausage. Bake for 20 to 25 minutes or until browned. Pour into small crockpot set on warm. Garnish with seeds. Serve warm with tooth picks & favorite dipping sauce. Sweet & sour, sweet hot mustard, Mae Ploy Chili or honey mustard.

LIME DIPPING SAUCE

Steps:

• In a small bowl, combine sauce ingredients.
• Chill for 15 minutes.