These are not like the ones you’d get at 1980’s parties on sticks with pineapple, these are like mini Cumberland (UK) sausages.
They are very soft and almost bread-like unless you grill or fry them as they don’t have a skin around them. I really like them in a sun dried tomato and buffalo mozzarella salad.
These taste very strongly of sage, so if you just warmed them up (rather than properly cooking them like I have here), they could make a good gluten free alternative to stuffing balls.
Rating (as actual cocktail sausages) 1/5
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