Best Honey Mustard Sausages Recipes

SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD

Steps:

• Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
• Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
• Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
• Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.

GLAZED HONEY & MUSTARD SAUSAGES

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
• Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
• Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
• Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.

SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD

Steps:

• Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper. Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.) Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using. Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.

POLISH SAUSAGES WITH SPICY HONEY MUSTARD

Steps:

• Roasted Veggies: Place the rack in the center of the oven. Preheat oven to 400°F.
• In an ovenproof skillet, brown rutabaga and potatoes in butter. Add onion and stir well. Add salt and pepper. Cook in oven about 40 minutes or until veggies are tender. Stir the veggies a few times during cooking.
• Sausages: Prick the sausages with a fork and put in a saucepan with water. Bring to boil and let simmer slowly about 5 minutes. Drain.
• In a skillet, brown the sausages in oil.
• Spicy Honey Mustard: Meanwhile, in a bowl, mix all the ingredients. Serve the sausages with roasted veggies, spicy honey mustard and sour cream.

HONEY MUSTARD COCKTAIL SAUSAGES (MINI TOAD-IN-THE-HOLES)

Steps:

• If making the yorkshires, heat the oven to 230C/210C fan/gas 8. Whisk the flour and eggs together in a bowl with a pinch of salt, then whisk in the milk until smooth. Oil a 12-hole cupcake tin, then put in the oven for 10 mins until hot.
• Carefully remove the hot tins from the oven and divide the batter between the holes of the tins. Bake for 15 mins until risen and firm. Transfer to a wire rack and leave to cool completely. When cool, transfer to an airtight container until ready to serve.
• Reduce the oven to 220C/200C fan/gas 7. Combine the mustard, honey and oil. Season. Pour over the sausages, stirring to coat. Transfer to a baking dish lined with baking parchment and bake for 10-12 mins until the sausages are sticky and cooked, stirring halfway through. Serve with cocktail sticks, or arrange in the middle of the mini yorkshires and reheat in the hot oven for 3-4 mins until warm.

HONEY & MUSTARD SAUSAGES

Steps:

• Preheat the oven to 180C/gas 4.
• In a bowl mix together the honey, mustard, oil, wine vinegar and seasoning.
• Place the sausages, onions, potatoes and apples in a roasting dish.
• Pour over the honey and mustard mix, ensuring everything is well coated.
• Place in the oven for 20mins, then give everything a good stir. Put back in the oven and cook for a further 25-30 mins, until the sausages and potatoes are nicely browned.