Sticky chipolatas

Sticky chipolatas

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 8

These mini sausages with honey mustard glaze work as a roast accompaniment, canapé or on a party buffet

Nutrition and extra info

Nutrition info

Nutrition per sausage

kcalories
171
protein
6g
carbs
8g
fat
13g
saturates
5g
fibre
1g
sugar
5g
salt
1.3g

Ingredients

  • 2 tbsp clear honey
  • 2 tsp wholegrain mustard
  • 2 tsp English mustard
  • 390g pack cocktail sausages

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Method

  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.
  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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Comments

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shazera's picture

Is this with already cooked cocktail sausages or raw ones?

suzlovescake's picture
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We always serve these when we have friends over for drinks, they are always the first thing to go amongst all the other nibbles. Always make double the amount you think you need as they get pounced on!

judygarnham's picture
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Yummy!!!

juderussell's picture

Had my neighbours round for a few festive drinks and nibbles and these went down a treat! Also served the goat's cheese & fig puffs and some blinis with smoked salmon and creme fraiche/dill/capers/lemon juice. All were scoffed in record time!

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