Ocado Cocktail Sausages

28 British Pork Cocktail Sausages
28 British pork cocktail sausages in beef protein casing

Made with Red Tractor Certified British pork, these 28 mini cocktail sausages are a bite-sized staple for party spreads, picnics, and family gatherings. Packed with a classic savoury flavour, cook until golden and juicy so that each bite delivers a satisfying snap.

These cocktail sausages are perfect for many occasions, why not try them as a:
Lunchbox Treat: A handy, bite-sized protein option for kids' lunchboxes or picnic baskets.
Party & Buffet Essential: Serve hot or cold alongside honey mustard dip, sausage rolls, and crisp salads for an easy party platter.
Sticky Glazed Bites: Toss in a quick glaze of honey and grainy mustard before baking for a sticky, caramelised finish.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down to follow our delicious Cocktail Sausage French Onion Pie recipe.

From cold cuts to creamy dips, spicy meats and tangy olives, we’ve got everything you need for your party platter, simply search for 'Ocado deli'.

What does the Red Tractor logo mean for you?
Founded in 2000, Red Tractor is a world-leading food chain assurance scheme that underpins the high standards of British food and drink. Every product with the Red Tractor logo has been produced entirely in the UK, is traceable through the supply chain to the British farm it came from, is safe to consume and farmed with care. Find out more at www.redtractor.org.uk

Available from 07/10/26

Keep refrigerated 0 to +5°C. Once opened, consume within 2 days. Do not exceed the Use By date. Suitable for freezing. Freeze by date mark shown and use within 1 month. Defrost in a refrigerator thoroughly before use. Do not refreeze. Once defrosted, consume within 1 day.

CAUTION: Wash hands, surfaces and utensils after touching raw pork. Keep raw pork separate from cooked foods. Not suitable for microwave cooking. Remove all packaging.

Grill: Medium heat
8-10 mins
Place under a preheated grill for 8-10 minutes, turning regularly.

Oven: 190°C / Fan 180°C / Gas 7
12-15 mins
Preheat oven. Place on a tray in the centre of the oven for 12-15 minutes, turning halfway.

All appliances vary. These are guidelines only.

WARNING: All pork products should be cooked thoroughly, until there is no pink meat and the juices run clear. Ensure the product is piping hot before serving. Do not reheat.

Tray & Film

TRAY
Recycle

FILM
Do Not Recycle

Pork (72%), Water, Gluten Free Breadcrumb (Rice Flour, Gram Flour, Maize Starch, Salt, Dextrose), Seasoning (Salt, Rice Flour, Spices, Dextrose, Yeast Extract, Preservative: Sodium Sulphite, Dried Yeast, Stabiliser: Diphosphates, Sage, Sugar, Antioxidant: Ascorbic Acid, Spice Extract), Rice Flour. Filled into a beef protein casing.

For allergens, see ingredients in bold.

Ocado

Produced and packed in the UK using British pork for:

Ocado Retail Ltd,
Hatfield,
Herts,
AL10 9NE

www.ocado.com

Cocktail Sausage French Onion Pie
By Lisa Faulkner
Prep time: 10 mins
Cook time: 50 mins
Serves: 6

Ingredients:
1 tbsp olive oil
1 360g pack pork cocktail sausages
2 large onions, sliced
1 large leek, sliced
40g unsalted butter
1 tbsp red wine vinegar or malt vinegar
2 tbsp plain flour
900ml beef stock
250g frozen peas
1 320g pack ready-rolled puff pastry
1 egg yolk
1 savoy cabbage, shredded

Method
Step 1
Heat ½ tbsp of the oil in a large pan; cook the sausages over medium heat for 5 mins or until golden all over. Remove to a plate.

Step 2
Add the remaining oil; cook the onion and leek for 5 mins until soft. Add the butter and vinegar; season well. Cook for 15 mins (approx.), stirring occasionally.

Step 3
Remove from the heat and stir in the flour with a wooden spoon. Gradually add the stock, stirring continuously.

Step 4
Return to the hob, increase the heat and bring to the boil. Stir until smooth, then simmer until slightly reduced. Remove from the heat, add the sausages and peas, then transfer to a 25 cm pie dish; leave to cool. Chill until needed.

Step 5
Preheat the oven to 200°C/180°C fan/gas 6. Top the pie dish with the pastry; trim and crimp the edges. Mix the egg yolk with a splash of water and brush over; make a slit in the centre. Bake for 25 mins.

Step 6
Meanwhile, stir-fry, steam or boil the cabbage to your liking. Serve with the pie.