Sticky rosemary sausages

Method

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