I love me some marmalade on toast, so finding out that this week was National Marmalade Week (25 Feburary to 3 March) just gave me excuses I didn’t need to attack the sticky orange stuff! My favourite by far is Tiptree’s Tawny Thick Cut by Wilkin & Sons, which has a delicious abundance of shreds. For the record, shredless is an abomination and will never be tolerated under my roof…
But marmalade is not just for toast! Somewhere, somehow, I found out that marmalade goes insanely well with cocktail sausages… Really! So in honour of Marmalade week may I present to you my exceedingly moreish Sticky Marmaladey Sausages – they’re great for handing round at parties, and even went down really well cold at an office charity buffet lunch type thing.
The recipe below (if you can call it a recipe!) is for party sized quantities, but it’s totally scale downable if you happen to have cocktail sausages lying around and fancy a cheeky hot snack 
I used to buy cheap and cheerful marmalade for this, but I do think the better the marmalade the better the glaze, so don’t be afraid to use whatever you have on hand for toast. Your tastebuds will thank you for it!
Cooking time 30-45 minutes
You’ll need…
3-4 tablespoons of marmalade
Approximately 50 uncooked cocktail sausages
medium sized non-stick roasting tin
(high sided if possible, and you’ll thank me if it’s non-stick when you come to washing it!)
Cook!
First things first, set the oven to 200c.
While the oven is warming up, coat the sausages in the marmalade in the roasting tin as thoroughly as you can. I find using my hands is messy but effective as I can break up the marmalade with my fingers better than I can with a spoon or spatula, but those will do just fine as well. And don’t worry overly if there are large lumps of marmalade in the tin as they will all melt down during cooking.
Place the lot in the pre-warmed oven for 15/20 minutes, and then take the tin out and give the sausages a good stir about in the now melting marmalade. Don’t worry if the marmalade looks a little runny, it will eventually thicken back up again.
Put it all back in the oven for another 15/20 minutes, at which point the marmalade should have become a magical sticky delicious glaze all over the sausages. The sausages will be cooked through after 30/40 minutes so you can take them out at this point, but if you like your sausages a little browner then put them back in the oven until they have reached your preferred shade.
Once out, give them a few minutes to cool down, and then tuck right in!
