Nigella Black Treacle Sausages

Nigella Black Treacle Sausages are made with cocktail sausages, black treacle, dark marmalade or ginger conserve, rapeseed oil, and sea salt. This recipe creates a sticky, savory-sweet bite with rich molasses depth and peppery warmth. It takes about 45 minutes to prepare and makes 30 sausages, enough for 4–6 people.

Nigella Black Treacle Sausages Ingredients

• 3 x 15ml tbsp cold-pressed rapeseed oil (or other oil of your choice)
• 1 x 15ml tbsp black treacle
• 1 x 15ml tbsp dark, bitter marmalade or ginger conserve
• ½ tsp fine sea salt
• 30 cocktail sausages

How To Make Nigella Black Treacle Sausages

1. Preheat the Oven: Heat oven to 170ºC/150ºC Fan.
2. Make Treacle Glaze: Mix 2 tbsp oil, treacle, marmalade (shred-free), and salt in a small bowl.
3. Coat the Sausages: Place sausages on a lined baking tray. Add half the treacle mixture and toss to coat. Drizzle over remaining 1 tbsp oil and mix again.
4. Roast First Round: Bake for 30 minutes.
5. Add More Glaze: Remove tray, spoon over remaining treacle mix, and gently toss sausages.
6. Final Roast: Return to oven for 10 more minutes until deep, sticky brown.
7. Rest and Serve: Let rest for 5 minutes, toss once more, then serve warm.

Recipe Tips

• Use Ginger Conserve for Heat: Adds extra warmth and zing.
• Line the Tray: Prevents sticking and makes cleanup easier.
• Don’t Skip the Rest: Allows the glaze to thicken and coat beautifully.
• Great with Dips: Try equal parts crème fraîche and mustard with a bit of fresh ginger.

What To Serve With Black Treacle Sausages

These sticky sausages pair perfectly with tangy pickles, crusty bread, or a creamy mustard dip. They’re a standout on festive platters, alongside roasted nuts, olives, or even pickled red cabbage.

How To Store Black Treacle Sausages

Refrigerate: Store in a sealed container for up to 3 days. Reheat in the oven.
Freeze: Freeze once cooled. Reheat from frozen at 160ºC until hot and sticky.

Black Treacle Sausages Nutrition Facts

• Calories: 150 per 5 sausages
• Total Fat: 12g
• Saturated Fat: 4g
• Carbohydrates: 5g
• Sugar: 3g
• Protein: 6g
• Sodium: 380mg

FAQs

Nigella Black Treacle Sausages

Author: Clara Bennett Cooking Method:Roasting Cuisine:British Courses:Appetizers

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesRest time: 5 minutesTotal time: 55 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:150 kcal Best Season:Available

Description

Juicy cocktail sausages roasted in a glossy black treacle and marmalade glaze—sweet, sticky, and irresistibly savory.

Ingredients

• 3 tbsp rapeseed oil
• 1 tbsp black treacle
• 1 tbsp marmalade or ginger conserve
• ½ tsp sea salt
• 30 cocktail sausages

Instructions

1. Preheat oven to 170ºC/150ºC Fan
2. Mix 2 tbsp oil, treacle, marmalade, and salt
3. Toss sausages with half glaze on tray, add remaining oil
4. Bake for 30 minutes
5. Add remaining glaze, toss again
6. Bake another 10 minutes
7. Rest 5 mins, toss and serve warm

Notes

• Use ginger conserve for a spicy twist
• Line tray for easy cleanup
• Resting enhances glaze stickiness
• Serve with crème fraîche and mustard dip