From the picture, you might think that this gargantuan pot of tiny hotdogs is more suited for the morning after New Year’s Eve to gracefully nurse your hangover away with their greasy, syrupy goodness after a long night of mixing way too many types of alcohol.
But in fact, this recipe is a really quick, easy and inexpensive treat to have on hand for your New Year’s Party, if you are not opting for the formal Danish-style ‘sit-down dinner’.
Indeed, this recipe is not elaborate or fancy, but if you can keep them warm, preferably in a crock pot or even on the stove top, you would really be surprised how content these little sausages in a spicy and sweet sauce will make your guests at a laid-back cocktail party. Particularly as many hosting such events offer only room temperature treats such as chips and nuts, and after a few hours people usually start craving something more substantial.
Of course, if you are having a formal cocktail party, I would certainly opt for something else, but if you are having guests over to drink, socialise and have fun, and you want to have snacks to keep people’s stomachs in a somewhat coated shape in order to keep the party lasting long into the morning, then this is the recipe for you.
1kg cocktail sausages
400g jar redcurrant jam (ribsgele)
350g jar ’stærk’ Dijon mustard
225ml orange juice
Mix the orange juice and jam together over the stove and whisk over medium heat until thoroughly blended together.
Gradually whisk in the mustard until the sauce is smooth. Add the sausages and cook over medium heat until warm (a few minutes).
Pour into a crock pot if you have one and turn on medium, keeping it on the counter throughout the evening for your guests. The sausages will taste better the longer they are soaking in the sauce.
If you don’t have a crock pot, then you can just keep them on the stove, on a low heat and just remember to stir occasionally and to turn the heat off if you are going to be drinking a lot or be too distracted to keep an eye on it; they will be okay in the pot for up to four hours after turning off the heat, but the sauce will thicken.
This recipe is a tradition for all holiday parties in the South of the US and most make it with grape jelly. However, the ribs jam gives it a tarter flavor that pairs well with the sharp mustard.