Warm sausages baked with a sweet-and-sour dressing are comforting and delicious.
Recipe by Wendy Wilcox
Photos coming soon!
Ingredients
400g sausages—I like Cumberland, not a spicy version or it will compete with the sauce
15g honey
1 tablespoon finely chopped fresh mint leaves
10g wholegrain mustard
10g dijon mustard
1/2 lemon—grate the lemon rind very finely and squeeze juice
30g olive oil
salt and pepper to taste
To Make
Preheat Oven to 180C/350F
If sausages are large, cut into bite sized pieces and put into a baking tin (I line it with tinfoil making it easier to clean after baking).
Bake for about 12 - 15 mins until cooked; test with a skewer. They can then be cooled and stored for 24 hours in the fridge.
To Serve
Preheat Oven to 180C/350F
Combine all the ingredients for the dressing. Taste and adjust salt and pepper, if needed. Pour 3/4 of the dressing over the sausages and cook in the oven for 5 to 6 minutes until thoroughly warmed through.
Remove sausages from oven and put into a serving bowl. Pour the remainder of the sauce over the sausages. And serve with cocktail sticks.
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