The title of this dish may be just a bit of an oxymoron. You know, like mexican meatloaf; I could be wrong, but I don’t think there are many meatloaves being made south of the border. And again, this isn’t first hand knowledge as I am not an expert on it, but my guess is there are very few places in asian cuisine for small cocktail sausages. But given my distaste for ridiculously long recipe titles, this one seemed to best sum up a recipe that only has four ingredients-six if you count the optional garnish.
So what can I tell you about this dish? It is good. It is easy. And my favorite part? It is different from the other ho-hum cocktail sausage dishes you see at parties and holiday gatherings. BBQ smokies, sweet and sour smokies-same old same old. This version is just different enough that you won’t be embarrassed to serve it or bring it along. These little gems are wonderfully flavorful and won’t be intimidated if you park them on a buffet next to stuffed mushrooms, Caramelized Onion Dip, or a fresh bruscetta. And they would love to join the ranks of a menu line-up that included hot wings, salsa, and sliders. The become a quick and easy filler, if you will, to round out your menu. Familiar, yet interesting. Tasty, yet fuss-free. International, yet…OK. Enough. Just make them, mmkay?
One Year Ago: Leek & Potato Soup & Midnight Crackles
Two Years Ago: Sweet Cream Biscuits
This is an easy recipe to halve if you are making it for a small gathering instead of a crowd. Leftovers reheat wonderfully.
2 packages smoked cocktail sausages-all beef please!
1/3 c orange marmalade
1/4 c dijon mustard
1 T freshly grated ginger (recommended) or 2 tsp ground ginger
chopped green onions and orange zest for garnish, optional
Mix all ingredients, except the garnishes, in a medium bowl. Spread in one layer in a 9X13 glass baking dish and roast in the oven at 450 degrees for about 20 minutes, stirring every 5 minutes or so. They are done when the glaze is thick and slightly darker, and the sausages are browned in some spots. If you want, you can broil them at the end but WATCH CAREFULLY! They will burn very quick! Transfer to a serving dish, garnish, and serve with plenty of toothpicks for snacking!