Sticky Mini Sausages

Great for kidsGreat for parties

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!


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

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

    Tomato Ketchup

    Great bbq sauces and bacon butties!

    Could also try our Kid’s Tomato Ketchup

    for dipping
  • 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

  1. Preheat the oven to 200C (400F) gas mark 6.
  2. 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.
  3. 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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