Honey Mustard Sausages Recipe
Brown raw pork cocktail sausages in hot oil, drain the excess fat, and finish with a short bake in honey and mustard. Ready in 45 minutes with a sticky, sweet glaze and creamy mustard mayonnaise dip.
Equipment
- Baking Sheet
- Large roasting pan
- Slotted spoon
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
- Set the oven to 392°F (200°C/180°C fan) and cover a separate baking sheet with paper towels. The lined sheet will catch oil after the sausages finish their first roast.
- Heat the sunflower oil in a large roasting pan in the oven for about 5 minutes. The oil should be very hot and ready to sizzle when the sausages touch it.
- Carefully arrange the raw links across the hot pan in one layer and roast for 20 to 25 minutes, until browned and cooked through. Look for golden casings with browned patches, but don’t use color alone to judge doneness.
- Lift the browned links onto the prepared baking sheet with a slotted spoon. The towels will absorb the surface oil that could otherwise loosen the glaze.
- Empty the remaining fat into a heatproof container for disposal once cool, then carefully wipe excess oil from the roasting pan. The pan should no longer contain a visible pool of grease.
- Blend the runny honey and mustard in a small bowl. Stir until no separate streaks of honey remain.
- Place the drained sausages back in the roasting pan and turn them through the honey mustard mixture. Each link should carry a light, even coating.
- Bake for another 5 minutes, giving the pan a careful shake halfway through and monitoring it closely. Remove the pan when the coating looks golden, glossy, and bubbling, before any patches scorch.
- Combine mayonnaise with wholegrain or Dijon mustard to taste in a separate bowl while the sausages glaze. The dip should look creamy and evenly mixed.
- Transfer the glazed links to a serving plate and bring them to the table immediately with the mustard mayonnaise. The coating should cling to the sausages rather than sit in a greasy puddle.
Notes
Texture tip: Blot damp sausage casings with paper towels before roasting and leave space between links in the pan so surface moisture does not prevent browning.
Glaze tip: Always drain rendered fat and wipe the roasting pan before adding the honey mustard mixture so the coating clings to the sausages instead of separating into a greasy puddle.
Serving tip: Hot honey looks fluid right out of the oven, but it thickens slightly during plating; give the sausages a gentle toss to coat any bare spots without extending the bake time.
Storage and reheating: Refrigerate leftovers promptly in a covered container and store the mustard mayonnaise separately. Reheat only the portion you plan to serve using gentle heat while watching closely so the honey does not darken before the centers are hot.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.