Honey Roast Sausages
Honey Roast Sausages
Honey and mustard sausages are a crucial side dish to the Christmas Dinner but certainly not limited to just the festive season. We consider their sweet spiced savouriness deserving of ‘main event’ status.
Our recipe gives a double honey hit as we use our honey mustard in the glaze along with raw summer honey.
Also great on a buffet or to take on a winter picnic.
Always make a full batch: sweet, sticky and delicious, there will be no leftovers!
A note on Sausages!!
We use local, free range pork chipolatas as the perfect base for our honey and mustard sausages. Smaller cocktail sausages also work and are great party food. We’ve worked on this recipe with Turnbulls Northumbrian Food Hall who supply a fantastic range of sausages.
Ingredients and Method for Honey Roast Sausages
Ingredients - Honey Roast Sausages
Honey Roast Sausages Ingredients
Ingredients
1kg free range pork chipolata sausages
2 tbsp sunflower oil
3 tbsp Northumberland Honey Co summer runny wildflower honey
3 tbsp Northumberland Honey Co honey mustard
Method - Honey Roast Sausages
Honey Roast Sausages Method
Preheat oven to 200 (180 fan).
Pour sunflower oil into a roasting tin and heat for two mins. Add sausages to pan and shake to disperse hot oil. Roast for 20 mins until cooked through.
Meanwhile, mix honey mustard and raw runny honey in a bowl to make glaze.
Remove sausages from oven and turn up heat to 220 (190 fan) pour honey mustard glaze over them, stirring to ensure even coating.
Return to oven, turning once after five minutes. The sausages are done when just turning caramel brown with some crispy honey mustard bits forming on the skins.
