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These have to be up there as one of the best party foods ever: Honey Mustard Sausages. They are so easy, require very little hands-on effort but they deliver every time. The combination of salty pork cocktail sausages with the sweet honey and fiery mustard glaze is so good and well-balanced. You can serve with any dip (or no dip), but the creamy mustard mayo dip is highly recommended. It takes seconds to make and pairs perfectly with the honey mustard sausages.
Table of Contents
- Why you will love this recipe
- What exactly are cocktail sausages?
- Where can you buy cocktail sausages?
- Ingredients
- Substitutions and variations
- How to make easy honey mustard sausages
- Tips from Margie’s kitchen
- Frequently asked questions
- Other recipes you might enjoy:
- Honey Mustard Sausages Recipe
- Make-ahead and storage
These honey mustard sausages are undeniably delicious all year round. However, they are non-negotiable at Christmas. A drizzle of the sweet and spicy honey mustard glaze makes them taste incredible, and they are a little different to pigs-in-blankets. They are super simple to make. Plus, they use just 5 budget-friendly ingredients and can be made ahead of time.
All good party food recipes need a delicious dip, in my opinion. I like to serve these honey mustard sausages with a peppery mustard mayo. However, a bit like my Honey and Mustard Sausage Rolls, you can pair them with all sorts of dips. Garlicky aioli, tangy chutney, or piccalilli would also work brilliantly. Or I love to dunk it into a molten cheese fondue or gooey baked Camembert. My Camembert en Croute would pair well with these sausages on a Christmas buffet table.
Why you will love this recipe
- Ideal for a snack, starter, side, or crowd-pleasing party food sharer. Perfect for festive gatherings (like my Chicken Mushroom Vol au Vents).
- They are full of flavor, thanks to the meaty sausages, sweet honey, peppery mustard, and creamy mayonnaise dip.
- You can make them ahead, saving you time and stress.
- Super simple to make and take just 10 minutes of prep.
- They use only 5 budget-friendly ingredients.
What exactly are cocktail sausages?
Cocktail sausages are small, mini-sized pork sausages. They are typically served as a canapé at parties due to their small size. You can easily eat a cocktail sausage in one bite, which makes them perfect for a canapé. They get their name from the fact that they were designed to be eaten alongside cocktails. You typically buy them raw and cook them with a sticky glaze.
Where can you buy cocktail sausages?
Good question! In the UK, you can find them easily in all major supermarkets, particularly at Christmas time when they are readily available. You can also get them from the butcher; it’s always a good idea to ring ahead and check, as they will be able to order them in for you if need be.
They seem harder to find in the US (sometimes they’re called little smokies or mini franks). For this recipe, you really want the raw ones, not the ones that come ready cooked. But you can successfully make your own by using chipolatas or a similar type of 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.
Ingredients
- Sunflower oil – This helps the outside of the sausages go golden and slightly crispy.
- Cocktail sausages – These are the little sausages which are ideal for party food snacking. Make sure you use the raw (uncooked) ones rather than the deli-style ones for picnics. You want the pork ones.
- Runny honey – Adds sweetness to the glaze.
- Mustard – Brings a fiery, peppery heat to the glaze. You can use wholegrain or Dijon. I like Maille.
- Mayonnaise – A creamy, peppery mustard mayonnaise is the perfect dip for honey mustard sausages. Opt for a full-fat mayo for the best results. You can make your own or use a shop-bought variety – there is no judgment here! If you do opt for a ready-made mayonnaise, go for a good-quality one. I like Delouis or Stokes.
Substitutions and variations
Oil: You can use vegetable or rapeseed oil if you prefer. It just needs to be flavorless with a high smoke point.
Sausages: You can also use chipolatas. I go for plain pork, but feel free to experiment with different flavors. Just make sure you go for the best quality you can find.
Mustard: I love the texture of wholegrain mustard with these honey mustard sausages. However, you can use Dijon mustard. If you only have English mustard, you may wish to use slightly less as it has a stronger flavor.
Herbs: Give the honey mustard sausages a herby flavor by adding some freshly plucked thyme to the drizzle. Finely chopped rosemary is also delicious.
Honey: Different types of honey have subtle differences in taste. You can enjoy experimenting with all sorts of brands. Alternatively, swap for maple syrup.
Dips: I love serving these honey mustard sausages with a creamy, peppery mustard mayonnaise dip. However, all sorts of dips work well. You can go down the chutney and pickle route if you like tangy flavors. Caramelized onion chutney, spicy tomato chutney, or piccalilli are all delicious. If you like creamy dips, sour cream and chive or garlic aioli are also very tasty. I make a cheat’s aioli by swirling crushed or roasted garlic through mayonnaise.
Fondue: These honey mustard sausages are ideal for dipping in a gooey, cheese fondue. Just pop onto cocktail sticks and dunk away! They are also delicious dipped into baked Camembert or brie. Why not try serving them with my Camembert en Croute (whole baked Camembert in puff pastry)?
How to make easy honey mustard sausages
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Pour the oil into a large roasting pan 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.
TWO: Meanwhile, in a small bowl, mix together the honey and mustard.
THREE: Using a slotted spoon, remove the sausages from the pan and place them onto the baking sheet lined with parchment paper. This will help remove any excess oil. Carefully discard any oil remaining in the pan. Pour over the honey-mustard mixture. Stir well until all of the sausages are evenly coated.
FOUR: Return the sausages to the oven and roast for another 5 minutes, shaking the pan halfway through, or until the sausages are gloriously golden and sticky. Watch closely to ensure they don’t burn!
FIVE: Meanwhile, mix together the mayonnaise and wholegrain or Dijon mustard, to taste, in a small bowl. Set aside.
SIX: Remove the honey mustard-glazed sausages from the oven and tip onto a serving plate. Sprinkle with sesame seeds. Serve straight away with the mustard mayonnaise.
Tips from Margie’s kitchen
- Sausages: Make sure you use the raw cocktail sausages rather than the deli ones. You can also make honey mustard chipolatas instead. Alternatively, add the honey mustard glaze to regular sausages and serve with creamy mash and seasonal greens. Think of it as next-level sausages and mash!
- Give them space: Don’t overcrowd your roasting pan when baking the cocktail sausages. They need room to cook evenly. It is better to use two medium-sized pans if they are too snug all in one.
- Gloriously glazed: Once you have drizzled on the honey mustard glaze, you need to keep a really close eye on the sausages as they cook. This is because honey has sugar and can burn very quickly. Also remember to shuffle the tray after a couple of minutes so they go gloriously golden all over.
- Taste test: When making the mustard mayonnaise, or any dip, keep tasting as you add the mustard. Different mustards vary in heat, and a little goes a long way. Always remember that you can add more, but it is harder to take away!
Frequently asked questions
That depends on the type of cocktail sausages you buy. You can get cooked cocktail sausages in the deli section. These can be reheated, if you like, but don’t need to be cooked. They are ideal for picnics. However, you can also get raw (uncooked) cocktail sausages like the ones I use for these honey mustard sausages. These are like mini chipolatas and perfect when you want to add a delicious glaze.
Of course. You can turn pretty much any sausages into honey mustard sausages! If you are looking for festive party food inspiration, cocktail sausages are ideal. Chipolatas also work really well. They are ideal for feeding a crowd and really easy to eat.
However, you can also use regular sausages to take your classic sausages and mash to the next level. Simply cook your sausages as usual, then drizzle with the sticky honey mustard glaze for the final 5 minutes. It will be utterly delicious! I love adding it to my Sausages with Sweet Potato Mash, wilted greens, and garlic and herb butter.
There are so many things you can eat with honey mustard sausages. Here, I serve them with a creamy, peppery mustard mayonnaise. However, lots of dips work well. Chutneys and pickles are ideal if you like a tangy flavour. Caramelized onion chutney, spicy tomato chutney, or piccalilli are all delicious. If you enjoy creamy dips, sour cream and chive or garlic aioli are also very tasty. You can make a cheat’s aioli by swirling crushed or roasted garlic through mayonnaise.
I also love to serve honey mustard sausages with a gooey cheese fondue. Just pop onto cocktail sticks and dip away! This works especially well if you make a fondue using all your leftover Christmas cheeses. Alternatively, dunk into baked Camembert or brie.
Although honey mustard sausages are delicious dipped and dunked as a snack/party food sharer, you can also serve them as part of a main. Sometimes I use them as an alternative to pigs in blankets. Or with creamy mash, seasonal greens, and gravy instead of traditional sausages and mash.
Yes! These honey mustard sausages can easily be made in advance. Ideal if you are cooking for a crowd and want to prep ahead. Cook as below, then leave to cool completely. Cover and chill in the fridge for up to 3 days. When ready to eat, preheat the oven to 392°F (200°C/180°C fan). Tip the sausages into a large roasting pan and pop in the oven for about 10 minutes, turning halfway through, until piping hot.
If you can find vegetarian and/or vegan uncooked sausages, yes! You might find it easier to make with vegan pigs in blankets, as quite a few supermarkets seem to sell them. If making for vegetarians, you only need to swap the sausages. If making for vegans, opt for maple syrup or agave syrup instead of honey. Then make sure you use a vegan mayonnaise for the dip (or a chutney/relish instead).
Yes, they can be frozen. You can make these honey mustard sausages up until the end of the first cook. Drain on the paper towels, then tip into a bowl. Drizzle over the marinade and toss well to coat. Pop into airtight containers, making sure they are in a single layer (you can stack parchment paper between each layer to fit more in the container). Cover and freeze for up to 3 months. When ready to eat, defrost the sausages. Once defrosted, preheat the oven to 392°F (200°C/180°C fan). Tip the sausages into a large roasting pan and pop in the oven for about 15-20 minutes, turning halfway through, until piping hot.
Other recipes you might enjoy:
If you like these honey mustard sausages, check out my other easy entertaining party food recipes. My Honey and Mustard Sausage Rolls, Japanese Shrimp Tempura (Ebi Tempura), and Giant Skillet Potato Latke are all ideal for a festive buffet. For cheesy recipes, try Camembert En Croute, Brie Puff Pastry Bites, or Brie Crescent Wreath. Otherwise, these Sticky Hoisin Sausages or Smashed Potatoes with Crème fraîche are easy!
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Kaiserschmarrn (Traditional Austrian Pancakes)
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
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If you tried these Honey Mustard Sausages or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Honey Mustard 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, to taste
- White sesame seeds
Instructions
- Preheat the oven to 392°F (200°C/180°C fan). Line a baking sheet with paper towels and set aside.
- Pour the oil into a large roasting pan and pop it in the oven for about 5 minutes – or until it is very hot (like you would if you were making roasted 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 pan and place them onto the lined baking sheet. This will help remove any excess oil.
- Carefully discard any oil remaining in the pan. I use paper towels 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 pan 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 another 5 minutes, shaking the pan 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 them onto a serving plate. Serve straight away with the mustard mayonnaise.
Notes
Make-ahead and storage
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 392°F (200°C/180°C fan). Tip the sausages into a large roasting pan and pop in the oven for about 10 minutes, turning halfway through, until piping hot. To freeze: You can make these honey mustard sausages up until the end of the first cook. Drain on the paper towels, then tip into a bowl. Drizzle over the marinade and toss well to coat. Pop into airtight containers, making sure they are in a single layer (you can stack with parchment paper between each layer to fit more in the container). Cover and freeze for up to 3 months. When ready to eat, defrost the sausages. Once defrosted, preheat the oven to 392°F (200°C/180°C fan). Tip the sausages into a large roasting pan and pop in the oven for about 15-20 minutes, turning halfway through, until piping hot.More quick tips
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 flavors. Just make sure you go for the best quality you can find. If you can’t find raw cocktail sausages: Make your own by using chipolatas or a similar type of 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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have made this many times for many friends. Always so easy to bring together, and the plate is always empty. Smells more mustardy cooking than when it is served, so don’t be alarmed.
Loved these and so quick and simple to make as a quick appetizer. Living in the USA we don’t have the same type sausages. Will keep searching for a better option than what we had available. Would love to hear what others in the US utilized.
Thanks for another great recipe Desert Island Dishes!!
Thank you Neva! Glad you enjoyed the recipe!
Though we only had the popular “pre-cooked” brand of sausages on hand- these were delicious and perfect for snacking during football game! We can’t wait to make again with the proper sausages.
Would regular sausages cut up dry out? We live in US and can’t find these or your other suggestion. Thanks in advance.
Yes you could do that, I don’t think they would dry out but they won’t quite be the same obviously!
I made these for a holiday party, and they were the first and only dish finished. So easy and so delicious; 10/10 will definitely make again!
Great for all ages and easy to make at a busy time.
Such a crowd pleaser! So easy and absolutely delicious
Thanks for the tip on chipolatas! I’m in the US and couldn’t find uncooked cocktail sausages anywhere. But then I found chipolatas in a British import store! Excited to make this for Christmas Eve!