Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into a roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Pour the whisky syrup over the sausages and stir them so they become coated.
Put in the oven for 5 minutes, turning them over halfway through.
Serve hot or warm, with cocktail sticks and little pots of whisky barbecue and whisky bonnet for dipping.