“For the lover with less time on their hands to prepare the above [this was vol-au-vonts stuffed with truffles, cocks-stones, lobster tails, lambs’ brains…etc] there is nothing wrong with a perfectly glazed cocktail sausage, which few can resist.”

^{-Lana Citron, Edible Pleasures}

Not long ago I was invited to a smart do at an august City institution. I would have done well to listen to the talk – how to protect oneself… or the country, against the vagaries inflicted by Brexit, Trump… or our own government.

But I’m ashamed to say I didn’t. I was distracted. What by? It was the sausages. Produced for a vast number of tailored-suited, lipstick-glossed guests they were both good to eat, and easy to eat – they didn’t drip onto the Armani fabrics, and they didn’t involve an impossible dip for those already wielding a glass and possibly also a mobile.

This was because the ‘dip’ was already attached to the sausage. Genius! I was cheeky enough to ask how the miracle is achieved.

Good for a drinks party, also good for a picnic.

Recipe for sticky City cocktail sausages

Serves about 10

Ingredients

• 1 kg/2 lbs cocktail sausages (chipolatas)
• 3 tbsps grainy mustard
• 4 tbsps honey (the bitterer the better)
• 4 tbsps tomato ketchup (Wilkinsons works much better than Heinz)
• Rape seed oil for frying
• 3 tbsps water

Method

1. Fry the sausages in the oil on all sides until well caramelised.
2. Mix all the other ingredients in a small bowl.
3. Add to the sausages in the frying pan and reduce until the coating is sticky.
4. Serve with cocktail sticks, something to put used cocktail sticks in, and some paper napkins in case of need.

For an alternative recipe for cocktail sausages, which does involve a dip, but is awfully good, follow this link.