Glazed Cocktail Sausages and Meatballs: A Party Favorite

I remember my grandmother always having a pot of these simmering on the stove during the holidays. The sweet and tangy aroma of the sauce would fill the house, and the little sausages and meatballs were always the first to disappear from the buffet table. It wasn’t just a recipe; it was a symbol of warmth, togetherness, and pure, unadulterated holiday cheer. The savory-sweet combination always brought a smile to my face, and to this day, the taste instantly transports me back to those cherished family gatherings.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 10
• Yield: About 30-40 cocktail sausages/meatballs
• Dietary Type: Varies based on sausage/meatball ingredients

Ingredients

• 1/2 cup currant jelly
• 1/4 cup dry red wine
• 1/2 teaspoon finely shredded lemon rind (zest of about 1/2 lemon)
• 2 tablespoons lemon juice (freshly squeezed is best!)
• 2 teaspoons prepared mustard (yellow, Dijon, or spicy brown all work well)
• 2 (5 ounce) packages smoked link sausage or 2 (5 ounce) packages cocktail franks (or a combination!)
• 1 tablespoon cold water
• 2 teaspoons cornstarch

Note: You can use pre-cooked meatballs instead of (or in addition to) the sausages. About 10-12 frozen or refrigerated meatballs will work.

Equipment Needed

• Large saucepan
• Measuring cups and spoons
• Whisk or spoon

Instructions

1. In a large saucepan, combine the currant jelly, dry red wine, finely shredded lemon rind, lemon juice, and prepared mustard.
2. Bring the mixture to a boil over medium heat, stirring constantly until the jelly is completely melted and the ingredients are well combined. This usually takes just a minute or two.
3. Add the smoked link sausage or cocktail franks (or both!) to the pan. If using larger sausages, you may want to cut them into smaller, bite-sized pieces before adding them. If using meatballs, add them at this time as well.
4. Cover the saucepan and reduce the heat to low. Simmer the sausages and/or meatballs in the sauce for 5 minutes, stirring occasionally to ensure they are evenly coated and heated through.
5. In a small bowl, whisk together the cold water and cornstarch until the cornstarch is completely dissolved. This creates a slurry that will thicken the sauce.
6. Pour the cornstarch mixture into the saucepan with the sausages and/or meatballs.
7. Cook and stir continuously until the sauce thickens and becomes bubbly. This should take about 1-2 minutes.
8. Continue to cook and stir for 2 minutes longer, ensuring that the sauce coats the sausages and/or meatballs evenly and that the cornstarch is fully cooked out.
9. Serve warm, directly from the saucepan or transferred to a serving dish.

Expert Tips & Tricks

• Don’t skip the lemon zest! The finely shredded lemon rind adds a bright, aromatic note that elevates the entire dish. Use a microplane for the finest zest.
• Adjust the sweetness. If you prefer a less sweet sauce, reduce the amount of currant jelly slightly. Conversely, add a touch more if you like it sweeter.
• Control the heat. Use spicy mustard or add a pinch of red pepper flakes to the sauce for a little kick.
• Prevent sticking. Stir the sauce frequently while simmering to prevent it from sticking to the bottom of the pan and burning.
• Make ahead. This dish can be made a day or two in advance. Simply store it in an airtight container in the refrigerator and reheat gently on the stovetop or in a slow cooker before serving. If the sauce thickens too much upon refrigeration, add a splash of water or red wine when reheating.
• Slow Cooker Option: This recipe is perfect for a slow cooker. Combine all ingredients in the slow cooker, stir well, and cook on low for 2-3 hours, or until the sausages and/or meatballs are heated through.

Serving & Storage Suggestions

Serve these glazed cocktail sausages and meatballs warm as an appetizer or party snack. They’re perfect for game day, holiday gatherings, or any occasion where you want a delicious and easy-to-eat treat. You can serve them directly from the saucepan or transfer them to a serving dish. Garnish with a sprinkle of fresh parsley or lemon zest for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them on the stovetop or in the microwave. You can also freeze them for longer storage, up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	164 kcal	N/A
Fat	9.1 g	13%
Saturated Fat	3.2 g	16%
Cholesterol	19.4 mg	6%
Sodium	445.1 mg	18%
Total Carbohydrate	13.3 g	4%
Dietary Fiber	0.2 g	0%
Sugars	8.7 g	N/A
Protein	6.4 g	12%

Variations & Substitutions

• Meatballs: Use Italian-style meatballs, Swedish meatballs, or even vegetarian meatballs for a different flavor profile.
• Sausage: Experiment with different types of smoked sausage, such as kielbasa, andouille, or chorizo.
• Jelly: Substitute the currant jelly with grape jelly, apple jelly, or even fig jam for a unique twist.
• Wine: If you don’t have dry red wine on hand, you can use chicken broth or apple cider instead.
• Mustard: Try using Dijon mustard, spicy brown mustard, or even a touch of horseradish for a different flavor.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
• Smoky: A dash of liquid smoke can add a deep smoky flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen meatballs?
A: Yes, you can use frozen meatballs. Add them to the sauce as directed and ensure they are heated through completely before serving.

Q: Can I make this in a slow cooker?
A: Absolutely! Combine all the ingredients in a slow cooker and cook on low for 2-3 hours or until the sausages and meatballs are heated through.

Q: What if my sauce is too thick?
A: If the sauce becomes too thick, add a splash of water or red wine to thin it out.

Q: Can I use turkey or chicken sausage?
A: Yes, you can use turkey or chicken sausage as a healthier alternative to pork sausage.

Q: Can I make this ahead of time?
A: Yes, this dish can be made a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop or in a slow cooker before serving.

Final Thoughts

These Glazed Cocktail Sausages and Meatballs are more than just a simple appetizer; they’re a guaranteed crowd-pleaser. The balance of sweet and tangy flavors, combined with the savory sausage and meatballs, makes for an irresistible combination. So, go ahead and give this recipe a try – you might just find yourself creating a new family tradition! Feel free to experiment with different variations and substitutions to make it your own, and don’t hesitate to share your feedback. Serve them with toothpicks for easy snacking and watch them disappear!