Gathering friends for a party? Elevate your appetizer game with these 18 creative cocktail sausage recipes! From sweet and sticky glazes to savory, herby twists, these bite-sized delights are perfect for any festive occasion. Whether you’re hosting a casual get-together or a fancy soirée, you’ll find inspiration to impress your guests. Let’s dive into these delicious, crowd-pleasing ideas that will make your next celebration unforgettable!
Honey Garlic Glazed Cocktail Sausages
Honey garlic glazed cocktail sausages are the ultimate party appetizer that always disappears first from the buffet table. Here’s my foolproof method for making them sticky, sweet, and savory—perfect for beginners to master. Serving: 8 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 1 package (14 oz) cocktail sausages (I like the fully cooked kind for convenience)
– 1/4 cup honey (local raw honey adds a lovely floral note)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 2 tbsp soy sauce (low-sodium is my go-to to control saltiness)
– 1 tbsp olive oil (extra virgin olive oil for its fruity flavor)
– 1 tsp cornstarch
– 2 tbsp water
– 1 tbsp chopped fresh parsley (for garnish, it brightens up the dish)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat (about 350°F).
2. Add the cocktail sausages to the skillet in a single layer.
3. Cook the sausages for 8-10 minutes, turning occasionally, until they are browned on all sides.
4. While the sausages cook, in a small bowl, whisk together 1/4 cup honey, 3 cloves minced garlic, and 2 tbsp soy sauce until smooth.
5. In a separate small bowl, mix 1 tsp cornstarch with 2 tbsp water to create a slurry.
6. Once the sausages are browned, reduce the heat to low.
7. Pour the honey-garlic mixture over the sausages in the skillet.
8. Stir gently to coat all the sausages evenly with the sauce.
9. Let the mixture simmer on low heat for 5 minutes, stirring occasionally.
10. Add the cornstarch slurry to the skillet and stir immediately.
11. Continue cooking for another 5-7 minutes, stirring frequently, until the sauce thickens and coats the sausages in a glossy glaze.
12. Remove the skillet from the heat and transfer the glazed sausages to a serving dish.
13. Sprinkle 1 tbsp chopped fresh parsley over the top for garnish.
14. Serve immediately while warm.
Our honey garlic glazed cocktail sausages boast a sticky, caramelized exterior with a juicy bite inside. The sweet honey balances perfectly with the savory garlic and soy, creating an addictive flavor that pairs wonderfully with toothpicks for easy serving. Try arranging them on a platter with a side of grainy mustard for dipping—they’re sure to be the star of your next gathering.
BBQ Cocktail Sausage Skewers
Let’s create a festive appetizer that’s perfect for holiday gatherings or game-day snacking. These BBQ Cocktail Sausage Skewers are simple to assemble, cook quickly, and deliver a sweet-smoky flavor everyone loves. I’ll guide you through each step so you can confidently serve these crowd-pleasers.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 package (14 oz) cocktail sausages – I like using fully cooked beef or pork varieties for convenience.
– 1 cup BBQ sauce – choose your favorite brand; I often go for a hickory-smoked style.
– 2 tbsp honey – this adds a lovely sweetness that balances the tangy sauce.
– 1 tbsp apple cider vinegar – a splash brightens the flavor and cuts through the richness.
– 1 tsp smoked paprika – my secret for that extra smoky depth without a grill.
– Wooden skewers (about 12), soaked in water for 30 minutes to prevent burning.
Instructions
1. Soak 12 wooden skewers in a bowl of water for 30 minutes to keep them from charring during cooking.
2. Thread 3-4 cocktail sausages onto each soaked skewer, leaving a small gap between them for even heating.
3. In a small saucepan, combine 1 cup BBQ sauce, 2 tbsp honey, 1 tbsp apple cider vinegar, and 1 tsp smoked paprika over medium heat.
4. Whisk the sauce mixture constantly for 3-4 minutes until it’s smooth and slightly thickened, then remove from heat. Tip: Taste the sauce now and adjust sweetness with more honey if desired, but avoid adding salt as the sausages are already seasoned.
5. Preheat a grill pan or large skillet over medium-high heat until a drop of water sizzles on the surface.
6. Place the sausage skewers in the pan in a single layer, cooking for 2-3 minutes per side until they develop golden-brown grill marks. Tip: Don’t overcrowd the pan; cook in batches if needed to ensure proper browning.
7. Brush the cooked skewers generously with the warm BBQ sauce mixture using a pastry brush.
8. Return the sauced skewers to the pan and cook for an additional 1-2 minutes per side, allowing the sauce to caramelize slightly. Tip: Watch closely at this stage to prevent burning—the sugars in the sauce can darken quickly.
9. Transfer the skewers to a serving platter and drizzle with any remaining sauce.
Glazed to perfection, these skewers offer a sticky-sweet exterior with juicy, savory sausages inside. The caramelized BBQ sauce creates a delightful contrast in textures, while the smoky paprika adds a warm depth. For a fun twist, serve them alongside a cool ranch dip or over a bed of crispy lettuce cups for a handheld appetizer.
Sweet and Spicy Sriracha Sausages
Holiday entertaining just got easier with these crowd-pleasing sausages that balance heat and sweetness perfectly. Here’s how to make them step-by-step, even if you’re new to the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb smoked sausage links, sliced into 1-inch rounds—I like using a good-quality pork sausage here for the best flavor.
– 1/3 cup sriracha sauce, which gives that signature spicy kick.
– 1/4 cup honey, preferably a mild variety like clover honey to balance the heat without overpowering it.
– 2 tbsp soy sauce, my go-to for adding a savory depth.
– 1 tbsp rice vinegar, which brightens the sauce nicely.
– 1 tbsp vegetable oil, for a neutral cooking base that won’t burn easily.
– 2 cloves garlic, minced—fresh garlic makes all the difference in flavor.
– 1 tsp sesame seeds, for a final toasted garnish.
Instructions
1. Preheat a large skillet over medium-high heat and add 1 tbsp vegetable oil, swirling to coat the pan evenly.
2. Add the sliced sausage rounds to the skillet in a single layer, cooking for 4-5 minutes until browned on both sides, flipping halfway through for even browning.
3. While the sausages cook, whisk together 1/3 cup sriracha sauce, 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 2 cloves minced garlic in a small bowl until smooth.
4. Reduce the heat to medium and pour the sauce mixture over the browned sausages, stirring gently to coat every piece.
5. Simmer the sausages in the sauce for 8-10 minutes, stirring occasionally, until the sauce thickens and clings to the sausages without burning.
6. Sprinkle 1 tsp sesame seeds over the sausages and cook for an additional 1 minute to lightly toast them, watching closely to prevent burning.
7. Remove the skillet from the heat and let the sausages rest for 2-3 minutes to allow the flavors to meld together.
Caramelized and glossy, these sausages offer a sticky-sweet exterior with a spicy kick that lingers. Serve them over rice for a simple meal or skewer them as appetizers—they’re sure to disappear quickly at any gathering.
Maple Mustard Cocktail Sausages
These maple mustard cocktail sausages are the perfect holiday appetizer that comes together with minimal effort for maximum flavor. They’re sweet, tangy, and always disappear first from the party platter.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (14 oz) cocktail sausages (I like the fully cooked kind for convenience)
– 1/4 cup pure maple syrup (the real stuff makes all the difference)
– 2 tbsp Dijon mustard (I prefer the grainy variety for texture)
– 1 tbsp apple cider vinegar (this adds the perfect tangy balance)
– 1/2 tsp smoked paprika (my secret ingredient for depth)
– Freshly ground black pepper (a few generous twists from the mill)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper or foil for easy cleanup.
2. Arrange all 14 oz of cocktail sausages in a single layer on your prepared baking sheet, making sure they don’t touch.
3. In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1/2 tsp smoked paprika until completely smooth.
4. Tip: If your maple syrup is cold from the refrigerator, warm it slightly first to help it blend more easily with the other ingredients.
5. Pour the maple mustard mixture evenly over the arranged sausages, using a spoon or brush to coat each one thoroughly.
6. Grind fresh black pepper generously over the coated sausages—I usually do about 8-10 twists of my pepper mill.
7. Bake at 375°F for 15 minutes, then remove the baking sheet from the oven.
8. Tip: Use tongs to carefully turn each sausage over, ensuring both sides get caramelized in the sauce.
9. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the sauce has thickened and the sausages are nicely glazed.
10. Remove from the oven and let the sausages rest for 2-3 minutes—this allows the glaze to set slightly so it clings better.
11. Tip: For extra shine, brush the sausages with any remaining glaze from the baking sheet before serving.
12. Transfer the glazed sausages to a serving platter using tongs or a slotted spoon.
Now you have perfectly glazed cocktail sausages with a sticky-sweet exterior that gives way to juicy sausage inside. The smoky paprika adds subtle warmth that complements the maple’s sweetness beautifully. Serve them straight from the baking dish for a rustic presentation, or thread them onto decorative toothpicks for easy party eating—they’re equally delicious warm or at room temperature.
Teriyaki Pineapple Sausage Bites
Whether you’re hosting a holiday party or just craving something sweet and savory, these Teriyaki Pineapple Sausage Bites are the perfect finger food to whip up. They combine juicy pineapple with smoky sausage in a sticky-sweet glaze that’s sure to disappear fast from any platter. Let’s walk through this simple recipe together, step by step, so you can make them with confidence.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound smoked sausage, sliced into 1/2-inch rounds—I like using a good-quality kielbasa for its hearty flavor.
– 2 cups fresh pineapple chunks, about 1-inch pieces—fresh is best here for that bright, tropical tang.
– 1/2 cup teriyaki sauce, store-bought or homemade—I often grab a bottle of my favorite brand to save time.
– 2 tablespoons honey, for a touch of natural sweetness that balances the savory notes.
– 1 tablespoon vegetable oil, to prevent sticking in the skillet—canola oil works great too.
– 1/4 teaspoon red pepper flakes, optional for a subtle kick—I skip these if serving kids.
– 2 green onions, thinly sliced, for a fresh garnish at the end.
Instructions
1. Preheat a large skillet over medium-high heat on your stovetop, about 375°F if using an infrared thermometer.
2. Add 1 tablespoon vegetable oil to the skillet and swirl to coat the bottom evenly.
3. Place the sliced sausage rounds in the skillet in a single layer, avoiding overcrowding to ensure even browning.
4. Cook the sausage for 5-7 minutes, turning occasionally with tongs, until lightly browned on both sides.
5. Tip: If the sausage releases too much fat, you can drain a little from the skillet to prevent splattering.
6. Add the pineapple chunks to the skillet, scattering them around the sausage pieces.
7. Cook for another 3-4 minutes, stirring gently, until the pineapple starts to caramelize and soften slightly.
8. Pour in 1/2 cup teriyaki sauce and 2 tablespoons honey, stirring to coat all the ingredients thoroughly.
9. Reduce the heat to medium-low and let the mixture simmer for 5-6 minutes, stirring every minute or so.
10. Tip: Watch for the sauce to thicken into a glossy glaze—it should coat the back of a spoon without dripping off quickly.
11. If using, sprinkle in 1/4 teaspoon red pepper flakes and stir to incorporate for a hint of spice.
12. Remove the skillet from the heat and transfer the bites to a serving platter using a slotted spoon.
13. Garnish with thinly sliced green onions scattered over the top for a pop of color and freshness.
14. Tip: Let the bites cool for 2-3 minutes before serving to avoid burning mouths—they’ll still be wonderfully warm.
These bites offer a delightful contrast of textures, with tender sausage and caramelized pineapple in a sticky-sweet teriyaki glaze that’s irresistibly finger-licking good. Try serving them over steamed rice for a quick meal or skewered on toothpicks as an appetizer—they’re versatile enough for any occasion.
Bacon-Wrapped Cocktail Sausages
Consider this: bacon-wrapped cocktail sausages are the ultimate crowd-pleaser for holiday gatherings, game days, or any occasion that calls for easy, savory bites. Combining the smoky richness of bacon with juicy little sausages creates a simple yet irresistible appetizer that everyone will devour. Let’s walk through how to make them perfectly every time, with a methodical approach that ensures crisp bacon and tender sausages.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of cocktail sausages (I like using fully cooked beef or pork varieties for convenience, but uncooked ones work too if you adjust the cooking time)
– 1 pound of thin-cut bacon (thin-cut wraps more easily and crisps up better—thick-cut can be chewy)
– 1/4 cup of brown sugar (light or dark both work; I prefer dark for a deeper molasses flavor)
– 1 tablespoon of maple syrup (pure maple syrup adds a lovely sweetness, but honey is a fine substitute)
– 1/2 teaspoon of black pepper (freshly ground gives the best aroma)
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil for easy cleanup, placing a wire rack on top to allow air circulation.
2. Pat the cocktail sausages dry with a paper towel to remove excess moisture, which helps the bacon adhere better.
3. Cut each bacon strip into thirds crosswise, using kitchen shears for precision—this makes wrapping much simpler.
4. Wrap one piece of bacon tightly around each cocktail sausage, securing it with a toothpick inserted through the center.
5. Arrange the wrapped sausages in a single layer on the prepared wire rack, ensuring they don’t touch to promote even cooking.
6. In a small bowl, whisk together the brown sugar, maple syrup, and black pepper until smooth, creating a glossy glaze.
7. Brush the glaze evenly over each bacon-wrapped sausage, coating all sides—this adds a caramelized crust as it bakes.
8. Bake in the preheated oven for 20–25 minutes, until the bacon is crispy and golden brown, flipping halfway through for uniform crispiness.
9. Remove from the oven and let cool for 5 minutes on the rack; the sausages will be very hot, so handle with care.
10. Serve warm, discarding the toothpicks if desired for easier eating.
During baking, the bacon renders its fat, crisping up while the sausages stay juicy inside, resulting in a delightful contrast of textures. The sweet glaze caramelizes into a sticky, savory-sweet coating that pairs wonderfully with the smoky bacon—these are perfect for dipping in mustard or barbecue sauce, or simply enjoyed on their own as a festive finger food.
Buffalo Blue Cheese Sausage Bites
These Buffalo Blue Cheese Sausage Bites are the perfect party appetizer that delivers big flavor with minimal fuss. They combine spicy, tangy, and creamy elements into one irresistible bite-sized package. Today, I’ll walk you through making them step-by-step, so even a beginner can achieve delicious results.
Serving: 4-6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb (16 oz) smoked sausage, sliced into 1/2-inch rounds—I like using a good quality smoked sausage for better flavor.
– 1/2 cup Frank’s RedHot Buffalo Wings Sauce, which is my go-to for that classic tangy heat.
– 4 oz blue cheese crumbles, preferably a creamy variety like Gorgonzola for a smoother melt.
– 1/4 cup unsalted butter, melted—I always use unsalted to control the saltiness.
– 1/4 cup chopped fresh parsley, for a bright, fresh finish.
– Cooking spray or 1 tbsp olive oil, for greasing the pan.
Instructions
1. Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking.
2. Lightly grease a baking sheet with cooking spray or olive oil to prevent sticking.
3. Arrange the sausage rounds in a single layer on the baking sheet, spacing them about 1/2 inch apart.
4. Bake the sausage rounds in the preheated oven for 10 minutes, until they start to brown slightly.
5. While the sausage bakes, mix the buffalo sauce and melted butter in a small bowl until well combined.
6. Remove the baking sheet from the oven and carefully toss the sausage rounds in the buffalo-butter mixture until evenly coated.
7. Return the coated sausage to the baking sheet and bake for another 8-10 minutes, until the sauce is bubbly and caramelized.
8. Sprinkle the blue cheese crumbles evenly over the hot sausage bites immediately after removing them from the oven.
9. Let the bites sit for 2-3 minutes to allow the cheese to soften slightly from the residual heat.
10. Garnish with chopped fresh parsley just before serving for a pop of color and freshness.
Vibrant and packed with flavor, these bites offer a satisfying crunch from the caramelized sausage paired with the creamy, tangy blue cheese. Serve them warm on a platter with toothpicks for easy grabbing, or pile them high on a bed of crisp lettuce for a fun twist—they’re sure to disappear fast at any gathering!
Brown Sugar Bourbon Sausages
Ready to transform ordinary sausages into a sweet, smoky, and utterly irresistible appetizer? This Brown Sugar Bourbon Sausages recipe is a foolproof crowd-pleaser that combines just a handful of ingredients for maximum flavor. Let’s walk through each simple step together to ensure your success.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound smoked sausage links, sliced into 1/2-inch rounds—I find the pre-cooked variety works best here for a quicker cook.
– 1/2 cup packed light brown sugar, which gives that deep caramel sweetness I love.
– 1/4 cup bourbon—a good mid-shelf bourbon adds nice oak notes without breaking the bank.
– 2 tablespoons Dijon mustard, my secret for balancing the sweetness with a tangy kick.
– 1 tablespoon apple cider vinegar, just a splash to brighten everything up.
– 1/2 teaspoon garlic powder, for a subtle savory backbone.
– 1/4 teaspoon black pepper, freshly ground if you have it.
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil for easy cleanup—this is a sticky sauce!
2. Arrange the sliced sausage rounds in a single layer on the prepared baking sheet, ensuring they don’t overlap so they brown evenly.
3. In a medium bowl, whisk together the brown sugar, bourbon, Dijon mustard, apple cider vinegar, garlic powder, and black pepper until smooth, scraping down the sides to incorporate everything.
4. Pour the sauce evenly over the sausage slices, using a spoon or brush to coat each piece thoroughly—this ensures every bite is flavorful.
5. Bake in the preheated oven for 20–25 minutes, checking at 20 minutes; the sausages should be sizzling and the sauce thickened and bubbling around the edges.
6. Remove the baking sheet from the oven and let the sausages rest for 5 minutes; this allows the sauce to cling better when serving.
7. Transfer the sausages to a serving platter, scraping any extra sauce from the pan over the top.
Serve these warm straight from the oven. The sausages emerge sticky and caramelized with a perfect balance of sweet brown sugar and smoky bourbon depth, while the mustard adds a welcome tang. Try skewering them with toothpicks for a party appetizer, or pile them over creamy mashed potatoes for a hearty meal—the sauce makes a delicious glaze that’s hard to resist.
Cranberry Glazed Cocktail Sausages
Let’s make these festive Cranberry Glazed Cocktail Sausages, a perfect sweet-and-savory appetizer that comes together with minimal effort for your holiday gatherings. This recipe uses just a few ingredients to create a glossy, flavorful glaze that clings beautifully to each bite-sized sausage. You’ll have a crowd-pleasing dish ready in about 30 minutes.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (14-ounce) package cocktail sausages (I like using the fully cooked variety for convenience)
– 1 (14-ounce) can whole berry cranberry sauce (the jellied kind works too, but I prefer the texture of whole berries)
– 1/2 cup ketchup (use your favorite brand—I find Heinz gives a nice balance of sweet and tangy)
– 1/4 cup packed light brown sugar (for that deep molasses flavor)
– 2 tablespoons apple cider vinegar (this adds a bright acidity that cuts through the richness)
– 1 tablespoon Dijon mustard (my secret for a little zing)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray.
2. In a medium mixing bowl, combine the whole berry cranberry sauce, ketchup, light brown sugar, apple cider vinegar, and Dijon mustard. Whisk vigorously until the mixture is smooth and all ingredients are fully incorporated—no lumps!
3. Tip: If your brown sugar is hard, microwave it in a small bowl for 10-15 seconds to soften it before measuring.
4. Add the cocktail sausages to the baking dish in a single layer, ensuring they aren’t piled on top of each other.
5. Pour the cranberry glaze mixture evenly over the sausages, using a spatula to coat each one thoroughly.
6. Tip: For extra flavor, let the sausages marinate in the glaze at room temperature for 10 minutes before baking, though this is optional.
7. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the glaze is bubbling and has thickened slightly around the edges.
8. Halfway through baking, at the 10-minute mark, remove the dish and stir the sausages gently to ensure even glazing and prevent sticking.
9. Tip: Check for doneness by inserting a toothpick into a sausage—it should slide in easily, and the glaze should coat the back of a spoon.
10. Remove the baking dish from the oven and let the sausages cool for 5 minutes before serving; this allows the glaze to set slightly.
Keep these sausages warm in a slow cooker on the “low” setting for parties, as the sticky-sweet glaze pairs wonderfully with the savory, juicy bites. The texture is delightfully tender with a glossy, caramelized coating that’s both tangy and subtly spicy from the mustard. Serve them skewered with toothpicks alongside crisp veggies for a colorful platter, or spoon them over creamy mashed potatoes as a playful twist on a holiday side.
Jalapeño Popper Sausage Bites
Kick off your holiday party with these irresistible Jalapeño Popper Sausage Bites—they combine spicy, creamy, and savory flavors in one perfect finger food that’s surprisingly simple to assemble. Keep your prep organized, and you’ll have these crowd-pleasers ready in no time.
Serving: 24 bites | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound ground pork sausage (I like a mild breakfast sausage for balance)
– 8 ounces cream cheese, softened to room temperature for easy mixing
– 1 cup shredded sharp cheddar cheese (freshly grated melts better)
– 4 large jalapeños, seeds and ribs removed for less heat
– 24 wonton wrappers (found in the refrigerated section)
– 1 large egg, lightly beaten (room temp helps it blend smoothly)
– 2 tablespoons olive oil (extra virgin is my go-to for a light finish)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the ground pork sausage, softened cream cheese, and shredded cheddar cheese until fully incorporated.
3. Dice the jalapeños into small pieces, about 1/4-inch size, and fold them gently into the sausage mixture.
4. Lay out the wonton wrappers on a clean surface and place 1 tablespoon of the filling in the center of each wrapper.
5. Brush the edges of each wonton wrapper lightly with the beaten egg using a pastry brush.
6. Fold each wrapper diagonally to form a triangle, pressing the edges firmly to seal and prevent leaks during baking.
7. Arrange the filled wontons on the prepared baking sheet in a single layer, leaving about 1 inch between them.
8. Brush the tops of the wontons evenly with olive oil to promote a golden, crispy texture.
9. Bake in the preheated oven for 18–20 minutes, or until the wrappers are golden brown and the filling is cooked through.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
As you bite into these, expect a satisfying crunch from the wonton wrapper giving way to a creamy, spicy interior with a hint of savory sausage. Arrange them on a platter with a side of cool ranch dressing for dipping, or serve them warm right out of the oven to capture that irresistible melted cheese pull.
Garlic Parmesan Cocktail Sausages
These garlic parmesan cocktail sausages are the perfect holiday appetizer that comes together with minimal effort but delivers maximum flavor. They’re ideal for feeding a crowd during festive gatherings, and the combination of savory garlic, rich parmesan, and juicy sausages is always a hit. Trust me, once you try them, you’ll want to make them for every party.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (14 oz) cocktail sausages—I like using fully cooked beef or pork varieties for convenience.
– 3 tablespoons unsalted butter—I always keep mine at room temperature so it melts evenly.
– 4 cloves garlic, minced—freshly minced garlic gives the best flavor here, avoid the jarred kind.
– 1/4 cup grated parmesan cheese—I prefer freshly grated parmesan for a sharper, melty texture.
– 1 tablespoon chopped fresh parsley—it adds a bright, herby finish that balances the richness.
– 1/4 teaspoon black pepper—freshly ground pepper enhances all the other flavors.
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Arrange the cocktail sausages in a single layer on the prepared baking sheet, ensuring they aren’t touching.
3. Bake the sausages at 400°F for 10 minutes, until they start to brown slightly and release some juices.
4. While the sausages bake, melt the unsalted butter in a small saucepan over medium heat.
5. Add the minced garlic to the melted butter and cook for 1-2 minutes, stirring constantly, until fragrant but not browned—this prevents bitterness.
6. Remove the saucepan from the heat and stir in the grated parmesan cheese, chopped parsley, and black pepper until well combined.
7. Take the baking sheet out of the oven and carefully pour the garlic parmesan mixture over the hot sausages.
8. Use a spoon or spatula to toss the sausages gently, coating them evenly with the mixture.
9. Return the baking sheet to the oven and bake for an additional 5-7 minutes, until the sausages are golden and the cheese is bubbly.
10. Let the sausages cool for 2-3 minutes on the baking sheet before serving to allow the flavors to meld.
Combined with the crispy edges from baking, these sausages offer a delightful contrast to the creamy, garlicky coating. Serve them warm with toothpicks for easy grabbing, or pair them with a tangy dipping sauce like marinara to cut through the richness—they’re sure to disappear quickly at any gathering.
Curry Coconut Sausage Skewers
Diving into holiday cooking doesn’t have to be daunting—these Curry Coconut Sausage Skewers bring festive flair with minimal fuss. They combine savory sausage with tropical coconut and warm curry spices for a crowd-pleasing appetizer or main dish that’s perfect for any winter gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 pound Italian sausage links, casings removed (I like using mild sausage for broader appeal, but spicy works too)
– 1/2 cup full-fat coconut milk, well shaken (the creamy kind from a can gives the best texture)
– 2 tablespoons curry powder (my go-to is a Madras blend for its balanced heat)
– 1 tablespoon olive oil (extra virgin adds a nice fruity note)
– 1/4 teaspoon salt (I prefer fine sea salt for even distribution)
– Wooden skewers, soaked in water for 30 minutes (this prevents burning—a trick I learned from my grandma)
Instructions
1. Soak 8 wooden skewers in a bowl of water for 30 minutes to prevent them from burning on the grill.
2. In a medium bowl, combine 1/2 cup coconut milk, 2 tablespoons curry powder, 1 tablespoon olive oil, and 1/4 teaspoon salt, whisking until smooth.
3. Remove casings from 1 pound Italian sausage links and divide the meat into 16 equal portions, rolling each into a ball about 1 inch in diameter.
4. Add the sausage balls to the coconut-curry mixture, tossing gently to coat them evenly, then let marinate at room temperature for 10 minutes.
5. Thread 2 sausage balls onto each soaked skewer, leaving a small space between them for even cooking.
6. Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
7. Place the skewers on the grill and cook for 5-6 minutes, then flip them using tongs and cook for another 5-6 minutes until the sausage is browned and reaches an internal temperature of 160°F.
8. Remove the skewers from the grill and let them rest on a plate for 2 minutes before serving.
Grilling these skewers yields juicy sausage with a slightly charred exterior, infused with the aromatic blend of curry and creamy coconut. The flavors meld beautifully, offering a hint of sweetness from the coconut that balances the savory spices. For a festive twist, serve them over a bed of jasmine rice or with a side of mango chutney to complement the tropical notes.
Spicy Cajun Sausage Bites
Meticulously preparing these Spicy Cajun Sausage Bites is a straightforward process that yields big flavor with minimal fuss. Let’s walk through each step together, ensuring you end up with perfectly cooked, crowd-pleasing appetizers every single time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb smoked andouille sausage, sliced into 1/2-inch rounds (I find the pre-smoked variety adds a wonderful depth)
– 1 large red bell pepper, diced into 1/2-inch pieces
– 1 large yellow onion, diced into 1/2-inch pieces
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 2 tbsp Cajun seasoning blend (look for one with salt already included)
– 1 tbsp pure maple syrup, for a touch of sweetness to balance the heat
– 1 tbsp fresh lemon juice, squeezed right before using for maximum brightness
Instructions
1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the sliced andouille sausage, diced red bell pepper, and diced yellow onion.
3. Drizzle the 2 tablespoons of extra virgin olive oil over the sausage and vegetables in the bowl. Tip: Coating everything evenly in oil first helps the seasoning stick better.
4. Sprinkle the 2 tablespoons of Cajun seasoning blend evenly over the mixture.
5. Pour the 1 tablespoon of pure maple syrup and the 1 tablespoon of fresh lemon juice into the bowl.
6. Using clean hands or a large spoon, toss all ingredients in the bowl until the sausage and vegetables are uniformly coated with the oil, seasoning, syrup, and juice.
7. Spread the mixture in a single, even layer on your prepared baking sheet. Tip: Avoid overcrowding to ensure everything roasts and gets nicely caramelized instead of steaming.
8. Place the baking sheet in the preheated oven and roast for 20 minutes.
9. After 10 minutes of cooking, remove the baking sheet from the oven. Using a spatula, carefully flip and stir the sausage bites and vegetables to promote even browning.
10. Return the baking sheet to the oven and continue roasting for the remaining 10 minutes. Tip: They are done when the sausage is heated through and the edges of the vegetables are slightly charred and tender.
11. Remove the baking sheet from the oven and let the bites cool for 5 minutes before serving.
Oozing with savory juices and boasting a fantastic snap from the sausage casing, these bites deliver a powerful kick of spice that’s beautifully mellowed by the sweet peppers and onions. For a creative twist, skewer them with cherry tomatoes and serve over a bed of creamy grits, turning the appetizer into a hearty main dish.
Pesto and Mozzarella Stuffed Sausages
Crafting a show-stopping appetizer doesn’t have to be complicated. These pesto and mozzarella stuffed sausages are surprisingly simple to make and deliver a burst of flavor in every bite, perfect for your holiday table or game day spread.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 6 large Italian-style pork sausages (I like the ones with fennel seeds for extra flavor)
– 1/2 cup of fresh basil pesto (homemade is best, but a good store-bought jar works in a pinch)
– 6 ounces of fresh mozzarella cheese, cut into 6 equal sticks (the kind packed in water gives the best melt)
– 1 tablespoon of extra virgin olive oil (my go-to for its fruity notes)
– 1/4 cup of grated Parmesan cheese (for that final savory crunch)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Using a sharp paring knife, carefully make a lengthwise slit down the center of each sausage, cutting about three-quarters of the way through to create a pocket. (Tip: Keep your fingers clear and use a gentle sawing motion to avoid cutting all the way through.)
3. Spoon approximately 1 tablespoon of fresh basil pesto into the pocket of each sausage.
4. Insert one stick of fresh mozzarella cheese into each sausage pocket, nestling it into the pesto.
5. Gently press the edges of the sausage meat together to seal the pocket as much as possible.
6. Arrange the stuffed sausages on the prepared baking sheet, ensuring they are not touching.
7. Drizzle the 1 tablespoon of extra virgin olive oil evenly over the top of each sausage.
8. Sprinkle the 1/4 cup of grated Parmesan cheese evenly over all the sausages.
9. Place the baking sheet in the preheated oven and bake for 18 to 20 minutes. (Tip: Bake until the sausages are cooked through, the cheese is bubbling, and the Parmesan topping is golden brown. An instant-read thermometer inserted into the meat should read 160°F.)
10. Remove the baking sheet from the oven and let the sausages rest for 5 minutes before serving. (Tip: This rest allows the juices to redistribute, making them juicier to eat.)
Mouthwatering and satisfying, these sausages offer a fantastic contrast of textures: the juicy, herby interior with molten mozzarella against the snappy, savory casing. The flavors are robust and Italian-inspired, making them a hit on their own or sliced over a bed of creamy polenta for a more substantial meal.
Lemon Herb Cocktail Sausages
Holiday gatherings call for effortless yet impressive appetizers, and these Lemon Herb Cocktail Sausages deliver just that. They’re a zesty, savory bite that comes together quickly, perfect for when you need a crowd-pleaser without the fuss. Let’s walk through the simple steps to make them shine on your table.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (14 oz) cocktail sausages—I like using all-beef for richer flavor.
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes.
– 2 tablespoons fresh lemon juice, squeezed from about 1 lemon for bright acidity.
– 1 teaspoon dried oregano, which I prefer over fresh here for its concentrated herbiness.
– 1/2 teaspoon garlic powder, a quick pantry staple that adds depth without chopping.
– 1/4 teaspoon black pepper, freshly ground if you have it for extra kick.
– 1 tablespoon honey, to balance the tang with a touch of sweetness.
Instructions
1. Preheat your oven to 400°F (204°C) to ensure even cooking from the start.
2. In a medium bowl, combine 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1 tablespoon honey, whisking until fully blended—this creates a flavorful marinade that coats every sausage evenly.
3. Add 1 package (14 oz) cocktail sausages to the bowl, tossing gently to coat each one thoroughly with the marinade; let them sit for 5 minutes to absorb the flavors, which enhances the final taste.
4. Tip: Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
5. Arrange the coated sausages in a single layer on the prepared baking sheet, spacing them about 1 inch apart to allow for proper browning.
6. Bake in the preheated oven at 400°F (204°C) for 15-20 minutes, turning them halfway through with tongs, until they’re golden brown and sizzling—this ensures they cook evenly on all sides.
7. Tip: Check for doneness by cutting one sausage open; it should be hot throughout with no pink remaining, a reliable visual cue for safety.
8. Remove the baking sheet from the oven and let the sausages cool for 2-3 minutes before serving; this brief rest helps the juices redistribute, keeping them juicy.
9. Tip: Serve them warm straight from the oven for the best texture and aroma, as they can firm up if left out too long.
These Lemon Herb Cocktail Sausages emerge from the oven with a delightful crisp exterior and a tender, juicy interior, infused with a tangy lemon-herb flavor that’s both refreshing and savory. Try skewering them with toothpicks alongside cherry tomatoes or serving them over a bed of arugula for a colorful, easy appetizer spread.
Caramelized Onion and Balsamic Sausages
Ready to transform simple sausages into a restaurant-worthy meal? Caramelized onions and balsamic vinegar create a sweet-tangy glaze that elevates this dish from weeknight staple to special occasion centerpiece. Let’s walk through each step together, ensuring perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 1 lb Italian sausage links (I prefer mild for this recipe, but spicy works too)
- 2 large yellow onions, thinly sliced (sweet onions like Vidalia are my secret weapon)
- 3 tbsp extra virgin olive oil (my go-to for its fruity flavor)
- 2 tbsp balsamic vinegar (a good aged variety makes all the difference)
- 1 tbsp brown sugar (light or dark—both work beautifully)
- 1/2 tsp kosher salt (I find it dissolves better than table salt)
- 1/4 tsp freshly ground black pepper (freshly cracked adds brighter flavor)
- 1/4 cup chicken broth (low-sodium lets you control the seasoning)
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-low heat (about 300°F).
- Add the thinly sliced onions to the skillet, spreading them evenly.
- Sprinkle the kosher salt over the onions to help draw out moisture.
- Cook the onions, stirring every 5 minutes, for 25 minutes until they turn deep golden brown. Tip: Don’t rush this step—low and slow cooking develops their natural sweetness.
- While onions cook, prick each sausage 2-3 times with a fork to prevent splitting.
- Heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat (350°F).
- Add the sausages to the second skillet, arranging them in a single layer.
- Cook the sausages for 12 minutes, turning every 3 minutes until browned on all sides. Tip: Use tongs for easy turning without piercing the casings.
- Transfer the cooked sausages to a plate, leaving any drippings in the skillet.
- Return to the onion skillet and stir in the brown sugar, cooking for 1 minute until dissolved.
- Pour the balsamic vinegar into the onion mixture, stirring constantly for 30 seconds.
- Add the chicken broth to the skillet, scraping up any browned bits from the bottom.
- Nestle the sausages into the onion mixture, spooning some sauce over them.
- Reduce heat to low (200°F), cover the skillet, and simmer for 8 minutes. Tip: The lid traps steam, ensuring the sausages cook through without drying out.
- Uncover the skillet and simmer for 2 more minutes until the sauce thickens slightly.
- Sprinkle with freshly ground black pepper before serving.
Delight in the contrast of juicy sausages against the silky, deeply flavored onions. The balsamic reduction creates a glossy glaze that clings perfectly to each bite. Serve these over creamy polenta or stuffed into crusty rolls for a hearty sandwich that will have everyone asking for seconds.
Smoky Chipotle Sausage Bites
Kick off your holiday gathering with these irresistible Smoky Chipotle Sausage Bites—they’re the perfect finger food that combines savory sausage with a gentle, smoky heat, guaranteed to disappear from the platter in minutes.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb smoked sausage, sliced into 1/2-inch rounds—I like using a good-quality kielbasa for its firm texture.
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes that complement the smokiness.
– 1 tbsp chipotle powder, which adds a deep, earthy heat without being overwhelming.
– 1 tsp garlic powder, for a quick aromatic boost that saves time on mincing fresh garlic.
– 1/2 tsp smoked paprika, to double down on that smoky flavor we all love.
– 1/4 cup honey, preferably a local variety to balance the spice with a touch of sweetness.
– 2 tbsp fresh lime juice, squeezed right before using to keep it bright and zesty.
– 1/4 cup chopped fresh cilantro, added at the end for a burst of freshness.
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the sausage rounds with olive oil until they’re lightly coated.
3. Sprinkle the chipotle powder, garlic powder, and smoked paprika over the sausage, stirring to ensure an even distribution—this prevents clumping of the spices.
4. Arrange the seasoned sausage in a single layer on the prepared baking sheet, leaving a little space between each piece so they crisp up nicely.
5. Bake for 15 minutes, then flip each piece with tongs to promote even browning on both sides.
6. While the sausage bakes, whisk together the honey and lime juice in a small bowl until smooth.
7. After flipping, brush the honey-lime mixture generously over the sausage bites using a pastry brush.
8. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the glaze is sticky and caramelized.
9. Remove from the oven and immediately sprinkle with chopped cilantro while still hot, allowing the heat to wilt it slightly for maximum flavor infusion.
10. Let the bites cool for 2-3 minutes on the baking sheet before serving to avoid burning your mouth—they’ll be piping hot!
Creating these bites yields a delightful contrast: the sausage is juicy and tender inside with a crispy, glazed exterior that packs a smoky-sweet punch. Consider serving them skewered on toothpicks with a side of cool sour cream for dipping, or toss them into a salad for a hearty twist that’ll please any crowd.
Pineapple Jalapeño Glazed Sausages
Perfect for holiday gatherings or a quick weeknight dinner, these Pineapple Jalapeño Glazed Sausages combine sweet, spicy, and savory in one irresistible bite. Let’s walk through the simple steps to create this crowd-pleaser, ensuring even first-time cooks achieve delicious results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb smoked sausage links, sliced into 1-inch rounds (I like using a pre-cooked variety for convenience)
– 1 cup pineapple juice, from a can or fresh—just make sure it’s 100% juice for the best sweetness
– 2 tbsp soy sauce, which adds a savory depth that balances the glaze
– 1 tbsp honey, for a touch of natural sweetness that caramelizes beautifully
– 1 jalapeño pepper, finely diced (remove seeds for less heat, or leave them in if you love spice like I do)
– 1 tbsp olive oil, my go-to for sautéing because it has a mild flavor
– 2 cloves garlic, minced (fresh garlic makes all the difference here)
– 1/4 tsp black pepper, freshly ground if possible for extra aroma
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the sliced sausage rounds to the skillet in a single layer, cooking for 3-4 minutes per side until browned and slightly crispy.
3. Tip: Don’t overcrowd the pan—work in batches if needed to ensure even browning and prevent steaming.
4. Remove the sausages from the skillet and set them aside on a plate, leaving any drippings in the pan.
5. Reduce the heat to medium and add the minced garlic and diced jalapeño to the skillet, sautéing for 1-2 minutes until fragrant.
6. Tip: Stir constantly to prevent the garlic from burning, which can turn bitter quickly.
7. Pour in 1 cup pineapple juice, 2 tbsp soy sauce, and 1 tbsp honey, stirring to combine all ingredients thoroughly.
8. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10-12 minutes until the sauce thickens enough to coat the back of a spoon.
9. Tip: For a thicker glaze, simmer a few minutes longer, but watch closely to avoid over-reducing and burning.
10. Return the browned sausages to the skillet, tossing them in the glaze until fully coated and heated through, about 2-3 minutes.
11. Sprinkle with 1/4 tsp black pepper, stirring gently to distribute it evenly.
12. Remove the skillet from the heat and let it rest for 2 minutes before serving to allow the flavors to meld.
Lusciously sticky with a kick of heat, these sausages boast a glossy glaze that clings to every bite. Serve them over rice to soak up the extra sauce or skewer them as appetizers for a festive touch—either way, they’re sure to disappear fast!
Summary
Zesty and versatile, these 18 cocktail sausage recipes are your ticket to effortless party hosting. From savory bites to sweet surprises, there’s something for every taste. We’d love to hear which recipes you try—drop a comment with your favorites! If you found this roundup helpful, please share it on Pinterest to spread the party inspiration. Happy cooking!
