Sticky rosemary sausages

Sticky rosemary sausages
  • Serves icon Serves 4
  • Time icon Less than 20 minutes

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

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

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

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Make-ahead Christmas sides

Pigs in blankets for Christmas

Take your pigs in blankets to the next level (they look pretty, too) with these...

Save recipe icon Save recipe icon Save recipe

Maple and mustard sausages wrapped in pancetta

Sweet, sticky and incredibly moreish pigs in blankets… It isn’t a proper Christmas roast without...

Save recipe icon Save recipe icon Save recipe

Mozzarella recipes

Cocktail cheese bites

These crispy cheese bites make a great canapé to serve at a cocktail party.

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine