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Preparation and cooking time
These mini sausages with honey mustard glaze work as a roast accompaniment, canapé or on a party buffet
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 171 | |
| fat | 13g | |
| saturates | 5g | |
| carbs | 8g | |
| sugars | 5g | |
| fibre | 1g | |
| protein | 6g | |
| low in | salt | 1.3g |
Ingredients
- 2 tbsp clear honey
- 2 tsp wholegrain mustard
- 2 tsp English mustard
- 390g pack cocktail sausage
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Mix honey and both of the mustards in a bowl. You can make the glaze 2-3 days ahead.
- STEP 2
Add the sausages and toss well to coat them. Arrange the sausages, spaced apart, on the baking tray. Smooth any remaining glaze left in the bowl on top of the sausages to make them extra sticky. Bake for 20 mins until golden.
Recipe from Good Food magazine, January 2012
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HomeRecipesSticky chipolatasTry the Good Food app – subscribe todayPreparation and cooking timeThese mini sausages with honey mustard glaze work as a roast accompaniment, canapé or on a party buffetNutrition: per sausageHighlightNutrientUnitkcal171fat13gsaturates5gcarbs8gsugars5gfibre1gprotein6glow insalt1.3gIngredients2 tbsp clear honey2 tsp wholegrain mustard2 tsp English mustard390g pack cocktail sausageMethodSTEP 1Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Mix honey and both of the mustards in a bowl. You can make the glaze 2-3 days ahead.STEP 2Add the sausages and toss well to coat them. Arrange the sausages, spaced apart, on the baking tray. Smooth any remaining glaze left in the bowl on top of the sausages to make them extra sticky. Bake for 20 mins until golden.Recipe from Good Food magazine, January 2012Comments, questions and tipsOverall ratingA star rating of 4 out of 5.4 ratingsCook the coverGet 6 issues for £24.50 PLUS a 4.5L sauté pan and spice blend to cook our September cover recipeOrder now
Sticky chipolatas
Comments, questions and tips
Overall rating
A star rating of 4 out of 5.4 ratings