Iris Millward from Bradford on Avon said:
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Sticky Mini Sausages
If you ever find yourself with a few cooked cocktail sausages lurking in your fridge, give them a makeover with this sticky sauce. The kid’s will love you for them!
Ingredients show imperial units
Prep time: 5 min
Cook time: 15 min
Makes 40
- 400g cooked cocktail sausages, around 40
- 3 tablespoon wholegrain mustard or Dijon mustard
Mustard
Worth keeping a few different types.
- French mustard or Dijon is creamy and can be used in dressings, marinades or adding to sauces.
- English is good for roast beef, steak, gammon or sizzling sausages.
- Wholegrain is used in chutney’s and pickles
- Ketchup for dipping
Tomato Ketchup
Great bbq sauces and bacon butties!
Could also try our Kid’s Tomato Ketchup
-
3 tablespoons Honey
Honey
Enjoy it over ice cream, yoghurt or pancakes or spread onto toast or croissants.
- Honey is also an ancient remedy for the treatment of infected wounds.Manuka Honey has recently been ‘rediscovered’ by the medical profession, particularly where conventional modern therapeutic agents are failing.
- If it gets too cold it will crystallise. Just put the pot in a microwave for 30 seconds and it will return to its normal state.
Instructions
- Preheat the oven to 200C (400F) gas mark 6.
- Tip the sausages into a large roasting tin. Mix together the honey and mustard in a small bowl, pour over the sausages stir and shake them so they become coated.
- Reheat the sausages in the oven for 10-12 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup for dipping.
Cook’s Tip
To cook raw sausages; toss in a little oil then tip the cocktail sausages into a large roasting tin and cook for 20-25 minutes at 200 C (400F) mark 6, stirring occasionally. Drain off the fat and toss onto kitchen roll, return the sausages to the pan with the honey and mustard and cook for a further 10 minutes. Cool, cover and chill overnight.
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