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Sticky Honey and Mustard Pork Sausages
2 / 5
Gas mark 5, 190°C, 375°F
450g (1lb) Mini chipolata sausages or ordinary chipolatas (twisted and cut)
15mlsp (1tbsp) Sunflower or light olive oil
2x15mlsp (2tbsp) Clear honey
15mlsp (1tbsp) Grain mustard
Large pinch od Ground ginger or English mustard powder
Pour a little oil into a large baking tin. Cut the links between the sausages, place them into the tin and turn them in the oil so they are all lightly coated. Roast for about 12-15 minutes until lightly browned, shaking the pan occasionally.
Mix together the honey and mustard, adding a little ginger or mustard powder if you think it needs zipping up.
Pour off the excess fat that has accumulated from the sausages and pour the honey mixture over. Give the pan a good shake to coat the sausages, then return to the oven for about 10 minutes until the sausages become brown, gooey and sticky. Shake the pan again half way through to flip the sausages over.
Transfer the sausages to a plate with cocktail sticks.
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