Type what you have

Ingredients

• ✓ cocktail sausage
• all-purpose flour
• butter
• egg
• dijon mustard
• oil
• ham
• egg

Instructions

1. 1 First make the pastry. Place the flour, butter, egg and Maille® Dijon Originale mustard into a processor and mix until a ball begins to form around the blade. Remove from the processor bowl and lightly shape into a ball. Wrap in cling and chill in the refrigerator for 30 minutes.
2. 2 Meanwhile, heat the oil in a pan and fry cocktail sausages all over until brown. Remove from pan and cool. Wrap each sausage in a strip of ham.
3. 3 Roll out the chilled pastry on a lightly floured board. Cut into rectangles large enough to enclose a wrapped sausage. Wrap the sausages in pastry and seal with beaten egg. Make slash marks along the top of each sausage roll and then brush with the beaten egg.
4. 4 Bake in a pre-heated oven at 375 degrees F for around 15 minutes, or until the pastry is golden brown.

By Maille

Ingredients

• ✓ cocktail sausage
• ketchup
• chipotle sauce
• orange zest
• orange juice
• worcestershire sauce
• onion
• cilantro

Instructions

1. 1 Combine ketchup, chipotle salsa, orange zest, orange juice, Worcestershire sauce, onion and cilantro in a bowl. Mix chipotle-orange sauce until thoroughly combined.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®). Add the chipotle-orange sauce and cocktail wieners and stir to blend. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Sprinkle cilantro on top and serve immediately, or switch the multi-functional pressure cooker to slow cooker mode to keep warm.

By bdweld

Ingredients

• ✓ cocktail sausage
• barbecue sauce
• grape jelly

Instructions

1. 1 Mix barbeque sauce and grape jelly in a slow cooker; add cocktail sausages and stir until well coated.
2. 2 Cover and cook on Low for 2 to 3 hours.

By Loves2Experiment

Ingredients

• ✓ cocktail sausage
• hot pepper sauce
• bay leaf
• olive
• pineapple chunk
• carrot
• red bell pepper
• red potato
• tomato paste
• tomato sauce
• onion
• pineapple juice
• water
• garlic
• black pepper
• salt
• beef stew meat
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Sprinkle beef with salt and black pepper and brown in the hot oil with garlic, about 10 minutes. Pour in water, pineapple juice, onion, tomato sauce, and tomato paste. Bring to a boil, turn heat to low, and simmer until beef is almost tender, 35 to 45 minutes.
2. 2 Stir potatoes, red bell pepper, carrot, mini sausages, pineapple chunks with their juice, olives, and bay leaves into the stew. Bring back to a boil and simmer until potatoes are tender, about 20 more minutes. Season with hot pepper sauce, salt, and black pepper.

By MattOlay V-H