Sticky, sweet and incredibly moreish, these sausages won’t hang around for long!
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
221
Ingredients
2 Tbsp. olive oil
2 garlic cloves crushed
3 Tbsp. runny honey
3 Tbsp. hoisin sauce
2 Tbsp. wholegrain mustard
24 raw cocktail sausages (or 12 chipolatas)
8 -12 wooden skewers, soaked in water for 30min
Directions
Step 1
In a large bowl, mix oil, garlic, honey, hoisin, mustard and plenty of seasoning. Put 1⁄2 the sauce into a small pan and set aside.
Step 2
Add sausages to sauce in the bowl, stir to coat. To barbecue, thread 4 cocktail sausages or 3 chipolatas on to double skewers (this stops the sausages spinning on the skewer, making them easier to turn). Cook over medium heat for about 15min, turning halfway and basting with any leftover marinade as you go, until cooked through. Alternatively, put sausages (without skewers) into an ovenproof serving dish and cook in an oven preheated to 190°C (170°C fan) mark 5 for 25min, stirring halfway.
Step 3
Meanwhile, bubble sauce in pan over medium-high heat for 5min, until reduced. Remove from heat and pour into a small bowl. Put sausages on a platter and serve with the sauce.
Get Ahead
These are best made on the day, but if you want to you can prepare them up to a day ahead. Leave sausages to cool, then cover and chill. To serve, return sausages and any sauce to a small roasting tin and reheat in a preheated 200°C (180°C fan) mark 6 oven for 10min.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
