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Sticky rosemary sausages

Name: Sticky rosemary sausages
Yield: Serves 4
Cuisine: British recipes
Ingredients: 400g packet of best-quality Cumberland chipolatas; 2 tablespoons of wholegrain mustard; 2 tablespoons of runny honey; 1 tablespoon of Worcestershire sauce; 3 rosemary sprigs

Published: 31 Oct 04
Updated: 18 Mar 24

Treat guests this Halloween with a recipe that unites lovely Cumberland cocktail sausages with mustard and honey.

Easy
November 2004

Test kitchen approved

Serves 4
Less than 20 minutes

Treat guests this Halloween with a recipe that unites lovely Cumberland cocktail sausages with mustard and honey.

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Ingredients

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

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Snip a 400g packet of best-quality Cumberland chipolatas to separate.
Pinch each one in the middle, then twist and cut to make mini sausages.
In a shallow ovenproof dish, mix 2 tablespoons of wholegrain mustard, 2 tablespoons of runny honey and 1 tablespoon of Worcestershire sauce.

Add the prepared chipolatas and stir to coat in the sticky glaze.
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.
Serve skewered on cocktail sticks with the charred rosemary, topping each with a cocktail onion. Serve with warm cider punch.