Do you need to cook cocktail sausages?

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.

Can I use regular sausages?

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 .

What to eat with honey mustard sausages?

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. Caramelised 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.

Can I make these honey mustard sausages in advance?

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 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.

Can I make plant-based honey mustard sausages?

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).

Can I freeze these honey mustard sausages?

Yes, they can be frozen, 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.

Honey Mustard Sausages

Name: Honey Mustard Sausages
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 48
Cuisine: European
Ingredients: 2 tbsp sunflower oil; 48 uncooked cocktail sausages; 3 tbsp runny honey; 2 heaped tbsp wholegrain or Dijon mustard; Good-quality mayonnaise; Wholegrain or Dijon mustard, or to taste; White sesame seeds

Honey Mustard Sausages

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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…

Author: Margie
Prep Time: 10 Minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 48 1x
Category: Dinner Parties
Method: Frying
Cuisine: European

Ingredients

Scale

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

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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

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.
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.
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.
Freezing instructions: 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.

Find it online: https://desertislanddishes.co/honey-mustard-sausages/