Honey Mustard Sausages
These honey mustard sausages are the perfect fuss-free party food recipe. Imagine delicious pork sausages in a sweet honey and fiery mustard glaze - all served with a creamy mustard mayo dip…
Servings: 48 cocktail sausages
Ingredients
For the honey mustard sausages:
- 2 tbsp sunflower oil
- 48 uncooked cocktail sausages
- 3 tbsp runny honey
- 2 heaped tbsp wholegrain or Dijon mustard
To serve:
- Good-quality mayonnaise
- Wholegrain or Dijon mustard or to taste
- White sesame seeds
Instructions
- Preheat the oven to 200C/180C Fan. Line a baking sheet with kitchen paper and set aside.
- Pour the oil into a large roasting tin and pop in the oven for about 5 minutes - or until it is very hot (like you would if you were making roast potatoes).
- Tip the sausages into the hot oil and spread in an even layer. Pop in the oven and roast for about 20-25 minutes - or until golden brown.
- Using a slotted spoon, remove the sausages from the tin and place onto the baking sheet lined with kitchen paper. This will help remove any excess oil.
- Carefully discard any oil remaining in the tin. I use kitchen paper to wipe the oil out as there shouldn’t be loads left but if there is, just tip it carefully into a heatproof bowl and discard once cool.
- Meanwhile, in a small bowl, mix together the honey and mustard.
- Return the sausages to the tin and pour over the honey-mustard mixture. Stir well until all of the sausages are evenly coated.
- Return the sausages to the oven and roast for a further 5 minutes, shaking the tin halfway through, or until the sausages are gloriously golden and sticky. Watch closely to ensure they don’t burn!
- Meanwhile mix together the mayonnaise and wholegrain or Dijon mustard, to taste, in a small bowl. Set aside.
- Remove the honey mustard glazed sausages from the oven and tip onto a serving plate. Serve straight away with the mustard mayonnaise.
Notes
Scroll up for a step by step guide on how to make these honey mustard advance.
Make ahead: you can make these honey mustard sausages in advance. Cook as above then leave to cool completely. Cover and chill in the fridge for up to 3 days. When ready to eat, preheat the oven to 200C/180C Fan. Tip the sausages into a large roasting tin and pop in the oven for about 10 minutes, turning half way through, until piping hot.
To freeze: you can make these honey mustard sausages up until the end of the first cook. Drain on the kitchen paper then tip into a bowl. Drizzle over the marinade and toss well to coat. Pop into tupperwares, making sure they are in a single layer (you can stack with non-stick baking paper between each layer to fit more in the tupperware). Cover and freeze for up to 3 months. When ready to eat, defrost the sausages. Once defrosted, preheat the oven to 200C/180C Fan. Tip the sausages into a large roasting tin and pop in the oven for about 15-20 minutes, turning half way through, until piping hot.
Sausages: make sure you use the raw cocktail sausages, not the deli cooked ones for picnics. You can also use chipolatas if you prefer. I go for plain pork, but feel free to experiment with different flavours. Just make sure you go for the best-quality you can find.
If you cant find raw cocktail sausages: you can make your own by using chipolatas or a similar type sausage. Pinch in the middle pushing the sausage meat to either side and then twist to separate into two sausages and snip to make two sausages.
Serving suggestions: a peppery mustard mayonnaise works really well with the honey mustard sausages. However, you can serve with all sorts of things. They are delicious with aioli (a garlicky mayonnaise) or even just ketchup. I also love to dunk them into baked Camembert. So good. Alternatively, serve them alongside your roast instead of pigs in blankets.