Honey Mustard Cocktail Sausages Recipes

HONEY & MUSTARD COCKTAIL SAUSAGES

Steps:

• Preheat the oven to 180ºC (fan assisted, 200ºC non fan)
• Put the sausages in a bowl and add the mustard, honey and salt. Stir to make sure the sausages are evenly coated in all of the honey and mustard
• Lay the sausages onto a baking tray in one layer and spoon all of the mustard and honey mix on top
• Cook in the oven for 25 minutes, turning the sausages half way through. Coat the sausages in the juices from the tray when you turn them

GLAZED HONEY & MUSTARD SAUSAGES

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the 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. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
• Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
• Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.

STICKY HOISIN SAUSAGES

Steps:

• Heat oven to 190C/170C fan/gas 5. Mix the hoisin sauce, honey, mustard and sesame seeds. Add the sausages, tossing well to coat them.
• Line a baking tray with foil and arrange the sausages on it, spaced apart. Smooth any remaining glaze on top of the sausages to make them extra sticky. Bake for 20-25 mins until golden. Pack in a container, or wrap in foil, with some cocktail sticks.

HONEY MUSTARD COCKTAIL SAUSAGES

Steps:

• Preheat the oven to 180ºC fan / gas mark 4 / 356ºF.
• Line an oven proof dish with aluminium foil.
• Add the 270g of cocktail sausages to a bowl.
• In a jug or cup mix the 1 tablespoon of wholegrain mustard, 1 tablespoon of runny honey and 1 tablespoon of maple syrup with a small pinch of salt. Mix well together.
• Drizzle the mixture over the sausages and mix them together.
• Pour the sausages into the prepared oven proof dish along with any leftover glaze.
• Cook in the oven for 25 minutes. After 10 minutes turn the sausages and recoat in the glaze.
• When they are golden brown and cooked through remove from the oven and serve. (You can check by cutting one in half).

HONEY MUSTARD COCKTAIL SAUSAGES (MINI TOAD-IN-THE-HOLES)

Steps:

• If making the yorkshires, heat the oven to 230C/210C fan/gas 8. Whisk the flour and eggs together in a bowl with a pinch of salt, then whisk in the milk until smooth. Oil a 12-hole cupcake tin, then put in the oven for 10 mins until hot.
• Carefully remove the hot tins from the oven and divide the batter between the holes of the tins. Bake for 15 mins until risen and firm. Transfer to a wire rack and leave to cool completely. When cool, transfer to an airtight container until ready to serve.
• Reduce the oven to 220C/200C fan/gas 7. Combine the mustard, honey and oil. Season. Pour over the sausages, stirring to coat. Transfer to a baking dish lined with baking parchment and bake for 10-12 mins until the sausages are sticky and cooked, stirring halfway through. Serve with cocktail sticks, or arrange in the middle of the mini yorkshires and reheat in the hot oven for 3-4 mins until warm.