Make these glazed cocktail sausages, then check out our easy sausage rolls, maple-glazed sausage blinis, lamb sausage rolls and more party food recipes.

Smoky black cardamom is a gutsier version than the more familiar green ones. Here the spice ups the ante in this classic Christmas party dish. Find it easily online or in some supermarkets, either in 30-50g pots or larger bags.


  • 3 whole black cardamom pods
  • 2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 2 tsp smoked salt
  • 3 tbsp runny honey
  • 3 tbsp tomato ketchup
  • 1 garlic clove, minced
  • 24 cocktail sausages, uncooked
  • 1 tsp toasted sesame seeds, to serve
  • fresh coriander, finely chopped, to serve


  • STEP 1

    Heat 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 2

    Tip 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.

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