Wholegrain Mustard and Ginger Cocktail Sausages
- Level: Easy
- Yield: Makes 50
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 97
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 18
- Sodium
- 277
- Total: 52 min
- Prep: 15 min
- Cook: 37 min
Ingredients
Scant 1/2 cup ginger conserve
Scant 1/2 cup wholegrain mustard
1 tablespoon garlic oil
1 tablespoon soy sauce
50 skinny breakfast sausage links
1 round (approx. 9 inch diameter) thick-crust sourdough or rye bread loaf, for serving (optional)
Directions
- Preheat the oven to 350 degrees F. In a bowl, whisk together the ginger conserve, mustard, garlic flavored oil and soy sauce.
- Turn the sausages in the mustardy mix and then arrange them on either a large, shallow-sided tin or 2 smaller tins. The height of the tin's sides will determine how quickly the sausages color and cook.
- If you are using high-sided tins, they will need about 45 minutes in the oven; cooked on a shallower tray, 30 minutes should be fine. And do line with foil or use throwaway foil trays, or washing-up will be a nightmare. To serve the sausages in their bread bowl, cut a circle around the top of the bread to take off a "lid". Put this lid on one side for a moment, and tear and pull out the doughy filling with your hands, leaving the crust intact so that you have a hollow bowl.
- Fill this emptied-out loaf with as many sausages as you can - you may have to top up with a few as you go - and then you can balance the lid at a jaunty angle for maximum effect and your guests' amusement. Serve with a small pot of cocktail sticks to spear the
- sausages, but if you're skipping the bread bowl option, let the hot sausages cool slightly before handing them out.
- Make ahead note:
- Put coating mixture in a resealable bag, add sausages and refrigerate for up to 2 days - put bag in bowl or on plate in case of leakage. Cook as directed in recipe.
- Freeze note:
- The sausages can be frozen in bag with coating for up to 3 months. Defrost overnight in fridge - put bag in bowl or on plate in case of leakage. Cook as directed in recipe.