Sift flour, sugar, baking powder and baking soda into a bowl. Add a pinch of salt. Gradually whisk in buttermilk, egg and butter until smooth. Set aside for 15 mins.
Meanwhile, heat oil in a deep saucepan to 350\u00b0F. Dip cocktail sausages in batter, draining off excess, then deep-fry for 2-3 mins, until golden. Drain on paper towels.
Thread onto cocktail skewers and serve with ketchup for dipping.
Place cocktail sausages or hotdogs in crockpot.
Add equal parts of ketchup and brown sugar in a bowl.
Mix until well blended.
Pour over sausages, stir so all sausages are covered. Cook on low until sausages are hot throughout. Serve with toothpicks if desired.
Also great with store bought meatballs.
Mix jelly,
ketchup and lemon juice in a crock-pot. Add cocktail sausages.\tCook
about 4 hours.
Remove sausages from juice. Serve
alone
on
toothpicks
or
add
cubed cheese and olives.
Juice may be used as a dip for sausages.
Mix all ingredients and pour over sausages in crock-pot.
Cook on low heat for 6 hours.
(You adjust the amount of each ingredient based on the amount of cocktail sausages used.)
Blend together cranberry sauce, mustard and lemon juice in medium saucepan.
Heat on medium until hot.
Add cocktail sausages and cook until sausages are hot.
(This tastes like barbecue sauce!)
In 1 1/2-quart casserole, mix all ingredients.
Stir in cocktail sausages.
Microwave at 7 for 8 to 10 minutes or until hot, stirring two times.
Heat together chili sauce and jelly, constantly stirring, until jelly melts and mixture is a smooth consistency.
Add cocktail sausages and heat in sauce mixture for approximately 15 minutes, making sure that sausages are completely coated.
Place all in a chafing dish and keep hot.
Have toothpicks available for handling.
Blend ingredients together.
Taste and add a little bit of brown sugar, if needed.
Drain cocktail sausages.
Add to sauce. Double the sauce for large package of sausage.
Melt jelly and chili sauce in a large skillet. Add sausages and simmer for 20 minutes.
Stir barbeque sauce and grape jelly together in a slow cooker; add cocktail sausages and stir.
Cook on Low for 2 to 3 hours.
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.
Preheat oven to 180C.
Place sausages in large bowl.
Add the honey (or maple syrup), hoisin sauce and sesame seeds and move around to evenly coat the sausages.
Place sausages in a roasting tin and roast for about 40 minutes, stirring a couple of times until golden brown and cooked through.
Serve warm with toothpicks as they are quite sticky to handle.
he chipotle-orange sauce and cocktail wieners and stir to blend
he sugar.
Stir the cocktail sausages into the orange mixture to
Heat all ingredients except sausages.
When hot, add sausages and simmer until ready to use.
In a large saucepan, whisk the ketchup, brown sugar, bourbon whiskey, and water together until the sugar has dissolved.
Stir in the cocktail sausages, and place over medium heat.
Bring the sausages and sauce to a simmer; serve.
Lightly brown sausages in a large frying pan (no oil needed) and set aside.
Mix pineapple chunks and juice, brown sugar, Worcestershire sauce, cinnamon and pepper sauce.
Heat until boiling point.
Add sausages and simmer until flavors are blended. Serve hot with picks.
Heat sausages in microwave or oven according to package directions.
Melt jelly over low heat in saucepan, stirring constantly.
When jelly has become liquid, slowly add mustard, stirring until sauce is smooth and creamy.
Add sausages to sauce and serve in chafing dish to keep warm.
Use toothpicks to serve.
Heat jelly and sauce until jelly has melted, then add the sausages and let simmer until sausages are heated through.
You can also use barbecue sauce instead of the mixture.
Can use in a crock-pot or fondue pot.
n a pan and fry cocktail sausages all over until brown. Remove