Pomegranate Glazed Cocktail Sausages

Don’t laugh. I really like cocktail weenies. I know, they seem a little outré, like those memes of horrible recipes from the past that go around. But I have made many versions of glazed cocktail sausages for parties, particularly at Christmas, and people’s eyes light up and they are devoured. Now, I say I love these, but I have also seen them go horribly wrong. I mean, I’m sorry, but grape jelly has no place here. I have tried to make them a little bit more sophisticated and a little less kitsch, and this seasonally appropriate pomegranate version is perfect for Christmas cocktail gatherings.

This makes a great big batch perfect for parties. Like I said, they do get devoured. Pomegranate molasses is sort of an amazing ingredient that is more and more available, and always available online. Search recipes for it, or just drizzle it over hummus for a treat. If you don’t have it, you can substitute regular molasses or maple syrup. I serve these in a chafing dish, but if you don’t have one, serve them in an attractive stove to table pot and just rewarm over low heat occasionally. Serve with plenty of cocktail napkins and toothpicks, and remember to put out a bowl or dish for used toothpicks!

Pomegranate Glazed Cocktail Sausages

2 cups 100% pomegranate juice

½ cup light brown sugar

2 Tablespoons Dijon mustard

2 Tablespoons whole grain mustard

2 Tablespoons pomegranate molasses

2 Tablespoons cold unsalted butter

3 (12—ounce) packages beef cocktail sausages

Pour the juice into a 3-quart pot, then whisk in the sugar, mustards and pomegranate molasses. Bring to a low boil over medium high heat, stirring frequently then reduce to a simmer and cook until the glaze is reduced by half and thickened and slightly syrupy, about 15 minutes. Watch carefully and do not turn the heat to high – you do not want this to overboil. Turn off the heat and whisk in the butter until smooth and melted. Add the sausages and stir to coat. Turn the heat back on to medium and cook, stirring frequently, until the sausages are nicely burnished with the glaze and heated through, about 20 minutes. 

Use a slotted spoon to transfer the sausages to a chafing dish and cover it with foil to keep the sausages warm. Bring the glaze in the pot to a hard boil, stirring constantly, until the glaze has thickened a bit. Spoon some of the glaze over the sausages and gently stir to coat. You may not use all of the glaze – remember people will be eating these with toothpicks, so you don’t want them too drippy.

Serve in a chafing dish with toothpicks.

Serves a crowd!