Parties! Parties, no matter what the size, are what we need to feel human again. Seeing loved ones and old friends this Christmas, kicking back and shrugging off some of the worries of life has never felt so important. So invite a few people around and delight them with these sticky, spiced sausages and a thoroughly delicious cocktail to make them feel as if they were away with you on some far flung adventure.
Sticky apricot-harissa merguez cocktail sausages with mint yoghurt, and a cardamom-infused mojito
These sticky, rose-scented, spicy and caramelised sausages are delicious with the mint dip. The perfect accompaniment to the cardamom mojito, which is a great cocktail to get a party in full swing.
Prep 30 min
Cook 20 min
For the merguez
80g apricot jam
1 tbsp rose harissa
1 tbsp dijon mustard
500g merguez sausages
For the yoghurt dip
Juice and zest of ½ lemon
1 handful mint leaves, finely chopped
⅓ cucumber, coarsely grated
175ml Greek yoghurt
1 garlic clove, peeled and crushed
Salt and black pepper
For the cardamom-infused mojitos
2 bags English breakfast or other black tea
24 cardamom pods, lightly crushed in a mortar
200g fresh mint, plus sprigs to serve
8 tbsp demerara sugar
140ml fresh lemon juice
320ml dark rum
Sparkling water, to top
Heat the oven to 190C (170C fan)/375F/gas 5 and line a baking sheet with greaseproof paper. Put the jam, harissa and mustard in a small saucepan with a tablespoon of water, and heat gently to melt the jam.
Arrange the sausages on the tray, smear all over with the apricot paste and roast for 15 minutes. At this stage, the sausages will have released their fat, so pour this off into a heatproof saucer and put the sausages back in the oven for five minutes more, to caramelise.
Meanwhile, mix all the ingredients for the dip in a bowl, season to taste and put to one side.
Cut the sausages in half or thirds, and serve them with cocktail sticks and the yoghurt to dip into.
Meanwhile, muddle the mint and demerara with a rolling pin or cocktail muddler. Add the lemon juice, muddle into the sugar to dissolve, then pour in the infused tea, preferably while it’s still warm, to help dissolve the sugar.
Fill eight highball glasses with ice (crushed or whole) and a fresh mint sprig. Pour 40ml dark rum into each glass, then pour in an eighth of the mojito mix through a fine sieve and stir. Add a few drops of rosewater to each glass, top with sparkling water and serve at once.