One of the publishing companies I used to work for always served delicious honey and mustard sausages at their company do’s. They were everyone’s favourite nibble!
So I started making them myself and love taking them along to friends if I’ve been invited for drinks. They are amazingly quick and easy to make and soon get devoured. You can serve them straight out the oven, or make them well in advance and serve either cold or reheated.
If you’d prefer something with a more mustardy flavour, add more mustard – when you’ve cooked them once and worked out your taste preference, adjust your recipe to suit.
If you can’t find cocktail sausages the recipe works equally well with normal size plain pork sausages, simply adjust the cooking time.
12 cocktail sausages
2 tbsps of runny honey
2 tsps of hot English mustard
Turn on the oven to 140C.
Place the sausages in an ovenproof dish and pour over the honey and mustard. Mix well and make sure all the sausages are well coated.
Cover the dish with foil and cook in the oven for half an hour. Check and stir, and keep cooking until they are nicely browned.
Turn the oven off and leave them inside so they keep slightly warm until you are ready to serve.