Sticky honey and mustard sausages
Forget all those fancy, complicated canapés - this is the sort of party food everyone secretly - or not so secretly - hankers for at Christmas! But please don’t use those crappy cheap cocktail sausages. Butchers often do mini-chipolatas or simply cut or twist a standard-sized chipolata in half or three.
Serves 6 (if you’re lucky)
Time: 25-30 minutes + cooling time
Cost: About 60-75p a head
1 tbsp sunflower oil or light olive oil
500g mini chipolata sausages or ordinary chipolatas, halved
2 tbsp clear honey
1 tbsp grain mustard
1/4 tsp ground ginger or English mustard powder (optional)
A supply of cocktail sticks
Heat the oven to 190°C/375°F/Gas 5. Pour a little oil into a large baking tin. Cut the links between the sausages, tip them into the tin and turn them over in the oil so they’re all lightly coated. Roast for about 10-12 minutes or until lightly browned, shaking the pan occasionally.
Mix together the honey and mustard, adding a little ginger or English mustard if want to give it a bit of a kick. Pour the excess fat that has accumulated off the sausages and pour over the honey mixture. Give the pan a good shake to coat the sausages then return to the oven for about 10 minutes until the sausages become brown, gooey and sticky, shaking the pan again half way through to flip the sausages over. Transfer the sausages to a plate and leave to cool for 5-6 minutes*. Serve with cocktail sticks.
TOP TIP: Fill your roasting tin with boiling water and leave to soak immediately you’ve used it otherwise it will be a pig to clean.