Nigella’s Sticky Sausages are what happens when your childhood comfort food grows up, goes to a dinner party and still remembers to bring the fun. They’re sausages roasted until bronzed and blistered, then coated in a sweet, tangy, finger-licking glaze made from honey and mustard. The stickiness isn’t just about texture. it’s the kind of delicious mess that requires no pretense. These sausages don’t ask you to be polite. They ask you to roll up your sleeves and live a little.
I first stumbled upon this recipe in one of Nigella’s TV episodes – I think I was half-listening while folding laundry. But then I saw the glisten on those sausages, the way she casually tossed them with the glaze like she was painting a masterpiece and I stopped mid-sock. That night, I made them. And I’ve never folded socks during Nigella again – too risky.
Nigella Sticky Sausages Recipe
Ingredients Needed
This is a gloriously short list. Nothing fancy. Nothing fussy. Just honest, pantry-staple magic:
- 12 chipolata sausages (you can use regular pork sausages too. I’ve done both)
- 2 tablespoons of honey (golden runny honey. avoid anything too thick or dark)
- 1 tablespoon of Dijon mustard
- 1 tablespoon of grainy mustard (the texture from the seeds is lovely)
- Optional: A little black pepper or even a tiny splash of soy sauce if you want to add a savory undertone
That’s it. But don’t let the simplicity fool you. These ingredients transform in the oven. becoming something so much more than the sum of their parts.
Equipment Needed
You don’t need a kitchen full of gadgets. In fact, this is part of the charm. just a few basics:
- A baking tray (preferably one with a lip to catch all that gorgeous glaze)
- Tongs (or your hands. just be careful when things are hot!)
- A mixing bowl to stir together the glaze
- Parchment paper or foil (optional but saves on scrubbing later. and trust me, that honey sticks)
I’ve made this in tiny kitchenettes with just a battered old tray and one spoon. Still came out perfect.
Instructions To Make Nigella Lawson’s Sticky Sausages
Here’s how I do it. not just following the recipe but with the rhythm of someone who’s made this many times, with a little jazz in the process:
- Preheat the oven to 200°C (about 400°F). Let it get nice and hot. you want a good sizzle when the sausages hit the tray.
- Lay out your sausages in a single layer on the tray. No crowding – they need room to brown and breathe.
- In your mixing bowl, stir together the honey, Dijon mustard and grainy mustard. It should look golden and glossy, with little flecks from the mustard seeds.
- Pour half the glaze over the sausages, turning them with tongs or your hands so they’re nicely coated.
- Pop them in the oven and roast for about 25-30 minutes. But-and this is important. every 10 minutes or so, take them out, turn them over and spoon on the rest of the glaze. This layering makes them deeply sticky and caramelized.
- They’re ready when they’re darkly golden, with crispy edges and a deep, gleaming coating. If the glaze on the tray looks like it’s catching too quickly, just drop the heat a touch or add a splash of water or orange juice (little tip I picked up after scorching them once!).
Serve them hot. I’ve had them with buttery mash, crusty bread or just as they are. devoured from a bowl with cocktail sticks, laughing with friends, wiping sticky fingers on napkins that never quite keep up.
What I Learnt
This dish taught me something really unexpected: how joy doesn’t always come from grand gestures. Sometimes it’s in the way honey sizzles when it hits a hot tray. Or in the mustardy little flecks that cling to a sausage like sequins on a party dress.
It also reminded me that comfort food doesn’t mean compromise. This recipe is effortless, yes. but it’s never lazy. There’s care in those simple steps and it shows.
And personally? It taught me to trust my instincts. I’ve tweaked it, added a splash of balsamic vinegar once, even a spoonful of marmalade instead of honey when I ran out. Nigella, I think, would approve of that spirit.
FAQs
What Makes Nigella Lawson’s Sticky Sausages So Special?
It’s the sweet, tangy glaze! Nigella’s recipe combines honey, soy sauce, and a little bit of mustard to create the perfect balance of flavors. The sausages become so tender and caramelized that they practically melt in your mouth. It’s comfort food at its finest!
Can I Use Different Sausages For Nigella’s Sticky Sausages Recipe?
Totally! While she recommends pork sausages for that juicy texture, chicken or even vegetarian sausages can work too. Just make sure to adjust cooking times to suit whatever you’re using-no one wants overcooked sausages, right?
How Do I Make Sure My Sticky Sausages Turn Out Perfectly Every Time?
The key is in the glaze and how you cook the sausages. You want to brown them first on a high heat to get a bit of crispy caramelization. Then, when you add the sticky glaze, make sure to let it simmer and thicken. Don’t rush it-it’s all about that rich, glossy finish!
