Honey Mustard Cocktail Sausages
This Honey Mustard Cocktail Sausages recipe is for the little plate that gets passed around while everyone waits for Christmas lunch. Honey gives the sausages a sticky coating, while wholegrain mustard, Dijon and lemon juice keep the sweetness in check. There is no fiddly wrapping or frying, just a bowl, a roasting tin and a quick turn in the oven.
For a hot South African Christmas, that short cooking time is especially welcome. Serve a small platter with cocktail sticks, crisp cucumber and chilled drinks, then replenish it rather than leaving everything outside in the heat. The glaze can be mixed the day before, so all you need to do on the day is toss, roast and serve.
Ingredients
Instructions
- 1Preheat the oven to 200 °C, or 180 °C fan. Line a shallow roasting tin with baking paper rated for this temperature. Choose a tin large enough to hold the sausages in one layer without crowding.
- 2Pat the sausages dry with kitchen paper so that the glaze clings rather than sliding off.
- 3In a large bowl, whisk together the honey, wholegrain mustard, Dijon mustard, sunflower oil, lemon juice and black pepper.
- 4Add the sausages and toss until evenly coated. Tip them into the prepared tin, scraping any remaining glaze over them, and spread into a single layer.
- 5Roast for 10 minutes, then turn the sausages and spoon the glaze from the tin over them.
- 6Roast for another 8–10 minutes, until lightly browned, glossy and piping hot throughout. A food thermometer inserted into the centre of a sausage should read 74 °C. Watch closely towards the end, as honey can scorch; follow any longer heating time specified on the sausage packet.
- 7Gently toss the sausages through the hot glaze in the tin. Transfer to a serving platter, spoon over the glaze and serve promptly with cocktail sticks.
Nutrition (per serving)
- Calories
- 340 kcal
- Carbohydrates
- 12 g
- Protein
- 12 g
- Fat
- 27 g
- Saturated fat
- 9 g
- Sugar
- 7 g
- Fibre
- 0.4 g
- Sodium
- 1050 mg
- Cholesterol
- 60 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Mix the glaze up to a day ahead and refrigerate it in a covered container. Keep the sausages separately chilled until you are ready to roast.
- For an outdoor Christmas gathering, serve small batches and keep the rest hot at 60 °C or above. Refrigerate perishable food within two hours, or one hour when the temperature is above 32 °C.
- If doubling the recipe, use two roasting tins rather than piling the sausages into one. Swap the tins between shelves halfway through cooking.
- Serve with cucumber sticks, cherry tomatoes and napkins. The fresh vegetables balance the sticky glaze, and the napkins save festive clothes.
Frequently asked questions
Can I use raw cocktail sausages?
This recipe and its timing are designed for fully cooked sausages. For raw sausages, cook them according to the packet instructions first, reaching at least 71 °C in the centre for pork or beef, or 74 °C for chicken. Add the glaze only for the final 8–10 minutes so the honey does not burn.
Can I make the mustard flavour milder?
Yes. Replace the 15 ml Dijon mustard with 15 ml mild yellow mustard. Keep the wholegrain mustard for its texture, or use mild yellow mustard throughout if that is what your family prefers.
How do I store and reheat leftovers?
Refrigerate leftovers promptly in a covered container and use within three days. Reheat in a covered ovenproof dish at 180 °C with a small splash of water until the centres reach 74 °C. The glaze will be a little thinner after reheating.
