Sticky chipolatas

Sticky chipolatas

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(3 ratings)

Prep: 5 mins Cook: 20 mins


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: per sausage

  • kcal171
  • fat13g
  • saturates5g
  • carbs8g
  • sugars5g
  • fibre1g
  • protein6g
  • salt1.3g


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


  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.

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Comments, questions and tips

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22nd Dec, 2012
Is this with already cooked cocktail sausages or raw ones?
6th May, 2012
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!
27th Dec, 2011
24th Dec, 2011
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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