These irresistibly tasty sticky ginger & miso sausages are the perfect vegan and gluten-free party dish with lashings of umami flavour! Watch with glee while your guests guzzle down these sausages, marvelling at your cooking prowess! The best bit is that they take only a few moments of hands-on prep time – just whisk up the quick marinade, mix it with some frozen veggie sausages and pop them in the oven to cook for 20-25 minutes. Party food doesn’t get much easier than this!
This recipe is inspired by the wonderful Nigella Lawson sticky honey and soy cocktail sausages recipe from her book, Nigella Express. Before I went vegan, I used to make them every year for Christmas parties because they were so easy and universally loved. As with most things though, I tired of it after a while and started making new recipes and forgot all about those delicious sausages.
Now I’ve reinvented the recipe with a few tweaks and additional flavourings to make it deliciously vegan and gluten-free. The ginger and miso are a perfect pairing to make these sausages really special. I served them at a party recently and even the hardcore meat-eaters couldn’t believe they were eating vegan food. They’re really that good – you absolutely have to try making this recipe!
Oh, and if you are wondering what to do with the jar of stem ginger – I have this fab stem ginger biscuit recipe (biscuits if you're English, cookies if you're American 😁) that would be perfect for them! They can also be used in this stem ginger cheesecake recipe which is equally delicious! (Can you tell I have a bit of a love affair with stem ginger?)
Why You Will Love This Recipe
- Quick and Easy – You can make this party favourite with less than 5 minutes of hands on time and just a bit of measuring and mixing - no chopping!
- Delicious – Serve these tasty sausages at a party and no-one will be able to resist going in for more!
- Vegan, dairy-free, egg-free, gluten-free, nut-free – the perfect allergen-friendly party dish!
- Frozen Vegan Sausages – be careful choosing vegan sausages as a few have wheat in them. You need to look at the ingredients list to find the wheat-free / gluten-free versions. If you can find gluten-free and vegan cocktail sausages, then definitely use those instead as they are a better size for canapes. Otherwise, use regular sized sausages and cut them into bite sized pieces for serving.
- Stem Ginger Syrup – you will find stem ginger in jars in the preserves or baking section of the supermarket. It comes in syrup which you can pour out and use as a gingery honey substitute. Use the stem ginger pieces in these delicious stem ginger biscuits!
- Tamari – This is a Japanese naturally gluten-free type of soy sauce. You can use any gluten-free soy sauce as a substitute.
- Toasted Sesame Oil – This gives a rich depth of flavour but can be substituted with olive oil if you don’t have any toasted sesame oil.
- Sweet White Miso Paste – It is important to find the right miso as there are other miso pastes that are not gluten-free and they all have quite different flavour profiles. This sweet white miso paste is the one I use for my recipe testing.
- Wholegrain Mustard – This ingredient is optional but gives a lovely speckled look to the sausages, making them look more special.
- Ground Ginger – again, this is optional but gives an extra gingery kick!
Please see the printable recipe card at the bottom of this post for full list of ingredients and their quantities.
How To Make This Recipe
Oven Temperature: 200°C / 400°F
Cooking Time: 20-25 minutes
First, you need to do a quick bit of preparation.
- Pre-heat the oven to 200°C / 400°F; and
- Line a shallow roasting tin with some greaseproof paper.
Step One - Whisk together the sauce ingredients in a jug.
Step Two - Place the frozen sausages into a bowl and add half of the sauce. Mix together with your hands.
Step Three - Lift each sausage out of the sauce and place onto the lined roasting tin.
Step Four - Bake in the oven for 10 minutes. Then turn each sausage over and pour a little more sauce on top of each sausage. Bake for another 10-15 minutes until browned and sticky.
Leave to cool for a few minutes then cut the sausages into three pieces and arrange in a bowl with some cocktail sticks for people to help themselves.
This is a summary only. Please see the printable recipe card at the bottom of this page for full instructions.
Tips for Success
This sticky ginger miso party sausage recipe is so simple that there is not much you can do wrong!
- Make sure to line your roasting tin with greaseproof paper as the marinade sticks hard and will be a real pain to clean off!
- To make it easier to line a tin, crumple up the greaseproof paper into a ball first and then it will be more pliable to lay into the tin.
- Don't forget to turn the sausages half way through cooking time - they only go brown and sticky on the part that is resting against the bottom of the lined tin.
Serve these sticky ginger sausages with a selection of canapes for a party or as party of a graze board. Other ideas to go with them are:
- Roasted cauliflower with chimichurri sauce
- Quick and easy chicory canapes
- Whipped vegan feta dip with lime leaves and rosemary
- Mix together some vegan mayonnaise with some zhoug or spicy sauce for a quick dipping sauce.
Alternatively serve as a quick mid-week family meal with rice and vegetables!
This is a truly versatile recipe. You can leave out anything you don't like really!
- If you don't like ginger - leave out the ginger powder and swap the ginger syrup for any other sweet syrup (maple syrup would work well).
- If you don't like miso - just leave it out and use the rest of the ingredients. The marinade will not stick quite as well to the sausages so you might have to turn them a few more times in the oven, brushing with more marinade each time.
- If you don't like mustard - just leave it out - it will still taste great!
Making Ahead & Storage
You can make these sticky ginger party sausages ahead of time and just re-heat for a few minutes in the oven when you want to serve them.
Keep the cooked sausages in an airtight container in the fridge for up to 3 days. (They're also delicious greedily guzzled straight from the fridge on the morning after the party - if there are any leftover...)
If you're cooking for a large party, just double or triple the recipe but keep the cooking time the same.
No, you need to carefully read the labels of the sausages to make sure they are both vegan and gluten-free (if that's important to you). Many brands use wheat protein in their vegan sausages but there are still plenty that don't so you should be able to find them easily in your local supermarket or grocery store.
Yes, feel free to use maple syrup or some other kind of sweet syrup in place of the stem ginger syrup, and omit the ginger powder too. It will still taste delicious!
📖 Recipe 📖
Sticky Ginger & Miso Party Sausages
- 300 g pack of frozen vegan sausages, (ideally cocktail sausages but otherwise regular ones)
- 2 tablespoon stem ginger syrup, (the syrup from a jar of stem ginger)
- 1 tablespoon tamari, (or GF soy sauce)
- 1 tablespoon toasted sesame oil
- ½ tablespoon sweet white miso paste
- ½ tablespoon wholegrain mustard
- ½ teaspoon ground ginger
- Pre-heat the oven to 200°C / 400°F and line a shallow roasting tin with some greaseproof paper.
- Place the frozen sausages. Then use a fork to whisk together the rest of the ingredients in a jug.300 g pack of frozen vegan sausages, 2 tablespoon stem ginger syrup, 1 tablespoon tamari, 1 tablespoon toasted sesame oil, ½ tablespoon sweet white miso paste, ½ tablespoon wholegrain mustard, ½ teaspoon ground ginger
- Pour the sauce over the sausages and mix together with your hands. Then lift each sausage out of the bowl and place it onto the greaseproof paper in the roasting tin. (Keep the remaining sauce left in the bowl.)
- Roast in the oven for 10 minutes. Then turn each sausage over and pour more of the sauce over them. Roast for another 10-15 minutes until browned and sticky.
- Once cooked, remove from the oven and let cool for a couple of minutes before serving. If you don't have cocktail sausages, cut them into smaller pieces (maybe three per sausage) before serving in a bowl with cocktail sticks for your guests to pick at.
- When choosing your vegan sausages, check the packet carefully to make sure they are gluten-free.
- Double or triple the recipe for feeding more guests!
Did you make this recipe? Please leave a ⭐ star rating ⭐ on the recipe card!
If you like this sticky ginger miso party sausages recipe, you may like these other delicious vegan and gluten-free canapés and party food recipes too: