by Heather Schmitt-Gonzalez / Sunday, December 16, 2012
Sticky Wholegrain Mustard & Ginger Cocktail Sausages
Now, I find this to be an absolutely ridiculous predicament, as I am that person who stands around the appetizer table and nibbles. Toothpick in one hand, cocktail in the other. So yeah, two of my favorite parts of any get together, and I neglect them when it comes to my own planning. So not cool. Well, I'm making a vow to change that. I'm going to start exploring more appetizer options. And diversify my cocktail and mocktail offerings.
These are going in my permanent rotation, because they are so durn addictive. Sticky. Slightly sweet. Slightly savory. Perfect with a hunk of toasted sourdough. Pass the toothpicks!
- scant ½ c. orange marmalade
- scant ½ c . wholegrain mustard
- 1 Tbs. vegetable oil
- 1 clove garlic, minced
- 1 Tbs. soy sauce
- 2 tsp. freshly grated gingerroot
- 1 tsp. ground ginger
- 50 uncooked breakfast sausages (~2¼-2½ lbs.)
- thick-crust bread for serving, optional (preferably a round loaf, sourdough or rye, ~9" in diameter)
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.