Spicy Wholegrain Mustard And Ginger Cocktail Sausages Recipes

STICKY MUSTARD AND GINGER COCKTAIL SAUSAGES BY GIRLICHEF

Steps:

• Combine all the ingredients except the sausages and whisk together. In a large plastic bag combine the sausages and the marinade together.
• Remove the air and massage to coat all the sausages. Leave in the refrigerator overnight or up to 2 days. Every once in awhile flipping the bag to make sure the sausages remain well coated.
• You can freeze them up to 3 months at this stage too.
• Preheat oven to 350F. We used two foil pans 10x12" or you can use one large rimmed baking sheet covered with foil.
• Dump the entire contents of the bag into the prepared pan or pans. Stir the sausages to evenly coat. Place in the oven and bake for 30 min. Stir the sausages and then turn the oven up to 400F.
• Continue baking for 15-30 min. stirring in halfway. We cooked ours a bit longer as they were frozen and there was more moisture in the marinade. We cooked them for a total time of 1 hour and 15 min. or until nicely browned and sticky.
• I divided the recipe in half and a half went into the freezer and the other half into the fridge for Christmas morn. How fabulous are these little sausages? YUM!

GLAZED HONEY & MUSTARD SAUSAGES

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
• Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
• Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
• Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.

SPICY WHOLEGRAIN MUSTARD AND GINGER COCKTAIL SAUSAGES

Steps:

• Preheat the oven to 350 degrees F. Line 2 high-sided baking trays with foil.
• In a bowl, whisk together the ginger conserve, mustard, garlic oil, and soy sauce.
• Toss the sausages in the mustard mixture until they are well coated.
• Pour the sausages into the baking trays, and bake in the preheated oven for 30-40 minutes, until sticky and cooked through.
• Allow to cool down for a few minutes before serving with cocktail sticks.

STICKY HOISIN SAUSAGES

Steps:

• Heat oven to 190C/170C fan/gas 5. Mix the hoisin sauce, honey, mustard and sesame seeds. Add the sausages, tossing well to coat them.
• Line a baking tray with foil and arrange the sausages on it, spaced apart. Smooth any remaining glaze on top of the sausages to make them extra sticky. Bake for 20-25 mins until golden. Pack in a container, or wrap in foil, with some cocktail sticks.