Description
Cocktail sausages are coated in a sticky honey-mustard mix, then roasted until golden-brown. Each popper bursts with sweet, tangy layers, hints of garlic, and crisp edges perfect for sharing.
Ingredients
- 500 g cocktail sausages
- 60 ml honey
- 45 ml Dijon mustard
- 15 ml wholegrain mustard
- 1 tbsp olive oil
- 1 clove garlic minced
- pinch black pepper
Instructions
- Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.
- In a bowl whisk together honey, Dijon mustard, wholegrain mustard, olive oil, minced garlic and black pepper.
- Add the cocktail sausages to the bowl and toss until they are evenly coated in the honey-mustard mixture.
- Spread the sausages in a single layer on the prepared baking tray.
- Bake for 15 minutes, then turn each sausage over and brush with any remaining glaze.
- Bake for a further 5–7 minutes until sausages are sticky and golden.
Notes
- For a spicier kick, stir in a pinch of chili flakes to the glaze.
- These sausages can be kept warm in a slow cooker on low heat for up to 2 hours.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Serve with toothpicks and a side of extra mustard for dipping.