Honey Mustard Sausages

5 from 3 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Dinner Parties

Cuisine: European

Servings: cocktail sausages

Author: Margie Nomura

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.

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