Sticky soy sauce, honey and mustard coated sausages with sesame seeds
A very simple but firm favourite.Who doesn’t love sausage and chips? Baking the sausages in the oven is the way I prefer to cook my sausages, draining off any excess fat as I go. Simpler than turning them under the grill and much less heart stopping then frying them. To jazz up a plain sausage I cover them in a marinade for the last 5 minutes of cooking, until it becomes sticky, sweet and little spicy from the mustard. English mustard is really the best to use in this dish, but if all you have is a milder mustard then use that.
A word to the wise, line any roasting tin with a double layer of foil before pouring over the glaze as it turns to toffee and is a real horror to try and get off the tin once it cools.
Sticky soy sauce, honey and mustard sausages.
2 tbsp dark soy sauce
1 tbsp honey
1 tbsp english mustard
1 tbsp sesame seeds.
How to ….
- Double line your roasting tin (you have been warned!)
- Bake the sausages in the oven according to the pack instructions.
- 5 Minutes before the cooking time is finished, drain off any fat and pour the glaze and place back in the oven.
- Once the cooking time is up, shake the sausages in the tin to make sure they are well coated in the glaze.
- Scatter with sesame seeds.
- Serve with wedges.
You can make this dish with cocktail sausages and allow to cool for a very sticky but delicious party snack.