Ingredients

• 60 chipolata sausages (or 120 cocktail sausages)
• 4 tbsp / 60ml grainy mustard
• 4 tbsp / 60ml runny honey
•   good quality mayonnaise, for the mustard dip
•   Dijon mustard, for the mustard dip
•   grainy mustard, for the mustard dip

Method

1. Preheat the oven to 200°C / 400°F / gas mark 6.
2. If using chipolata sausages, make them into cocktail size by twisting each sausage in two. After twisting, cut them apart.
3. Put the sausages into a roasting tin and stir through the mustard, drizzle over the honey and bake in the preheated oven for 20 minutes or until beginning to brown. Shake the roasting tin at intervals to prevent the sausages from sticking together, and stir to prevent those on the edges getting browner than those in the middle.
4. Mix together the mayonnaise and mustards to taste to make the mustard dip.
5. Serve in a large bowl with cocktail sticks to hand. Serve the mustard dip separately.

Notes