Sarah Butler: Simple and comfy Christmas-time sides for family gatherings

Who doesn’t love a cocktail sausage? Kids and adults alike adore this tasty nibble and they are a handy snack when hosting.

Christmas is all about the food, and the dishes that bring back memories of good times with family and friends.

Homemade stuffing is simple to make and can be prepared ahead to save time on the big day.

I like to add lots of fresh parsley and season it well.

You can add sausage meat, nuts or dried fruit, but I prefer to keep it simple, and the kids like it that way too, as long as everyone is happy.

Bake it in the oven or pan fry it. Butter gives that irresistible, moreish flavour, so use plenty of it.

And always make extra so you have leftovers for turkey sandwiches on Christmas night and St Stephen’s Day.

Who doesn’t love a cocktail sausage? Kids and adults alike adore this tasty nibble and they are a handy snack when hosting.

The sweet, sticky glaze is a little different, and a shake of sesame seeds really finishes them off.

Don’t forget the cocktail sticks to avoid sticky fingers.

If you can’t get cocktail sausages, simply pinch and twist a regular sausage in the middle, cook it with the twist, and cut it with scissors once cooked. It is a handy tip.

Give these recipes a trial run ahead of your Christmas hosting so you have them perfected and ready to impress family and friends with your homemade sides.

Classic Stuffing

recipe by:Sarah Butler

This is my go-to recipe. It is simple and delicious with fresh herbs and crispy bacon pieces. I usually make it on Christmas Eve to reduce some seasonal stress, and it freezes really well, so you can prepare it in advance if you want to be super organised

Servings

4

Preparation Time

 10 mins

Cooking Time

 15 mins

Total Time

 25 mins

Course

 Side

Ingredients

• 80g butter

• 4 tbsp olive oil

• 1 large red or white onion, diced

• 1 garlic clove, minced

• 30ml water

• 80g fresh herbs (rosemary, parsley and thyme chopped, or use 1 tsp of each dried)

• 400g breadcrumbs or stale white bread, blitzed

• Optional:

• 100g streaky rashers, finely chopped after frying

• Salt and pepper

Method

1. Melt 30g of the butter in a frying pan over a medium heat and add 2 tablespoons of olive oil. Add the onion, garlic and water, then cook on a low heat for 10 minutes, stirring until softened and glossy.

2. You can place parchment paper directly on top to help steam cook the vegetables and prevent burning.

3. Stir in the fresh herbs and cook for a minute to release their flavour.

4. Add the breadcrumbs along with the remaining 2 tablespoons of olive oil and the remaining 50g butter. Continue cooking over a medium heat for about 10 minutes, stirring until the mixture becomes golden and crispy.

5. If using rashers, fry them separately, chop them finely and stir them through the stuffing. Season generously with salt and pepper and adjust to taste.

Sarah’s secrets

This stuffing can be made a day ahead and stored in an airtight container in the fridge.

To reheat, cover with foil and warm in the oven. It also freezes well, either before or after cooking, for up to three months.

Sticky Sausages

recipe by:Sarah Butler

These sweet and sticky sausages are the ultimate festive nibble. Everyone loves them. Perfect for Christmas parties and irresistibly moreish, they strike just the right balance of sweet and savoury and are guaranteed to keep guests coming back for more.

Servings

5

Preparation Time

 5 mins

Cooking Time

 25 mins

Total Time

 30 mins

Course

 Side

Ingredients

• 18 cocktail sausages

• 2 tbsp honey

• 3 tbsp sweet chilli sauce

• 20g butter, melted

• 1 tbsp sesame seeds

Method

1. Preheat the oven to 200°C/180°C fan/gas 6.

2. Arrange the sausages on a baking tray lined with parchment paper to prevent sticking, spacing them out evenly.

3. Bake for about 15 minutes, turning halfway, until golden and sticky.

4. Transfer the sausages to a large bowl and toss them with the honey, sweet chilli sauce and melted butter until coated thoroughly.

5. Return them to the oven and bake for a further 5 to 10 minutes. Once ready, sprinkle over the sesame seeds and serve with cocktail sticks.

Sarah’s secrets

For an extra festive touch, add a squeeze of fresh orange juice to the glaze before roasting for a lovely citrus sweetness.