Sticky rosemary sausages recipe

By Felicity Barnum Bobb

  1. Serves 4
  2. Less than 20 minutes
  3. Rating

Treat guests to cumberland cocktail sausages baked with honey, mustard and rosemary.

tried and tested
Sticky rosemary sausages

Ingredients

  1. 400g packet of best-quality Cumberland chipolatas 2 tablespoons of wholegrain mustard
  2. 2 tablespoons of runny honey
  3. 1 tablespoon of Worcestershire sauce
  4. 3 rosemary sprigs

Method

  1. 1.Preheat the oven to 200°C/fan180°C/gas 6. Snip a 400g packet of best-quality Cumberland chipolatas to separate.
  2. 2.Pinch each one in the middle, then twist and cut to make mini sausages.
  3. 3.In a shallow ovenproof dish, mix 2 tablespoons of wholegrain mustard, 2 tablespoons of runny honey and 1 tablespoon of Worcestershire sauce. 4.Add the prepared chipolatas and stir to coat in the sticky glaze.
  4. 5.Roast for 15 minutes, then turn and sprinkle with the leaves taken from 3 rosemary sprigs. Roast for a further 15 minutes until golden brown.
  5. 6.Serve skewered on cocktail sticks with the charred rosemary, topping each with a cocktail onion. Serve with warm cider punch.

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