A party just isn’t a party without a sticky sausage or three, and these are joyously seasonal. And nor do I stop here with this sweet, warm, sharp glaze: the ingredients can also be used as a marinade-cum-cook-in sauce for either 30 chicken wings or 20 small spare ribs, with equally lipsmacking results.
Makes 50
cocktail sausages 50
Thai or Chinese sweet chilli sauce 125ml
cranberry sauce 60ml, from a jar
soy sauce 60ml
dark brown sugar 1 x 15ml tbsp
clementine or satsuma juice of 1
lime juice of 1
