In my mind, its not a party until the mini sausages arrive. I really do believe that I am the holder of one of the best recipes going for cocktail sausages. (As an aside – I know I do sound a little arrogant in my recipe posts, the brownies being a case in point, but you have to back yourself in life, right? And the three good recipes I have in the locker are almost up soon anyway…).
The recipe’s beauty lies in its simplicity. Basically you just cook chipolatas in the oven and smear honey and mustard sauce over them.
So how to make the sauce? Its basically about 3 tbsps of wholegrain mustard, blended with 4 tbps of honey, mixed together and then drizzled over the top of uncooked chipolata sausages.
Put them in the oven in a tray or oven-proof dish on at 180 until the sauce bubbles and the sausages turn golden brown and are cooked all the way through – usually takes 30-35 minutes depending on the quantity. And of course the size. I would normally go for mini-chipolatas, but there were non-available when I went food shopping, so instead I used these larger sausages and chopped them in half. That’s what I would do when serving at a party. But obviously, I’m not having a party, I just wanted some of these for dinner….
Nom nom nom x
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