Sticky and sweet sausages with a very slight bite from wholegrain mustard. These Honey & Mustard Cocktail Sausages are very addictive and will disappear very quickly!
I love sausages, and I especially love all of the different flavours and varieties you can buy these days. My all time favourite sausages have to be pork and apple though, there is definitely something about them – what’s yours? I really love the sticky sweetness the apple brings to the sausages which helped inspire this recipe.
Honey and mustard are one of my favourite flavour combinations. Other types of mustard aren’t really for me, but wholegrain mustard in recipes is definitely my cup of tea. It also works really well with the sweetness of the honey which helps it stick to the sausages better.
This recipe is ideal for gatherings anytime of year, but especially at Christmas. The days between Christmas and New Year always blend into one and no one really knows which day it is. I love these days because they are typically days when you graze on food without necessarily having a full meal.
One of the reasons there is a lot of grazing is because these days are typically spent with friends and family and people are already in a bit of a food coma from their Christmas meal days before. These Honey & Mustard Cocktail Sausages are great to whip up if people want a tasty snack (that isn’t a leftover turkey sandwich). They would also be great to serve as part of a buffet for a New Year’s Eve gathering.
They’re particularly great for gatherings because they can easily be eaten with a cocktail stick – no cutlery needed and also only require one hand which is good because there may be a festive tipple in the other;and also because they are bite size (or two if you’re dainty).
Be warned though – if you make these for a group of people, make plenty. They are so delicious people will keep coming back for more and they will be gone before you know it!
I like my sausages dark and crisp, but if you would prefer them slightly less crisp, cook them for 25 minutes. I would recommend soaking your baking tray as soon as you have taken the sausages off though because as you can see some of the sugar burns and will be much easier to was off after a soak!
18 pork cocktail sausages
1 tbsp wholegrain mustard
1 ½ tbsp runny honey
¼ tsp sea salt
- Preheat the oven to 210ºC (190ºC fan assisted)
- 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 30 minutes, turning the sausages half way through. Coat the sausages in the juices from the tray when you turn them
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