A firm favourite in our house, and a UK pub staple, so simple to make. Eat these mini, amazing sausages hot, or cook them & keep them in the fridge (they won't last long!!) the key to this is getting the best quality sausages you can and cooking them low n slow with my special Honey & Old English Mustard glaze :P
Full Recipe below and #YouTube Video coming soon!
Ingredients:
The sausages are the star of the show here. I love to use Old English Chipolatas from our good friend the local butcher Andrew Barclay.
Old English Chipolatas
3 tbsp clear honey
3 tbsp wholegrain or Dijon mustard
Olive Oil
Method:
Some people glaze their sausages before cooking them, personally, I'm not a fan of this as I feel it causes the glaze to burn. The best method I've found to make these beautiful little sausages is to preheat your oven to 180C, take a large roasting tray, and pop a glug of olive oil in the bottom. Chuck the sausages in, giving them a good seasoning along the way for around 15-20 mins.
Take them out shake them up and make the glaze by mixing the honey, mustard, and a little olive oil, chuck this over the sausages, coating them well. Return these to the oven for another 10-15 mins, and they should go nice and brown, golden and narly.
Enjoy!