These are a crucial side dish to the Christmas Dinner and some consider their sweet spiced savouriness deserving of ‘main event’ status. This recipe gives a double honey hit using a Northumbrian honey mustard in the glaze along with raw summer honey.
Also great on a buffet or to take on a winter picnic.
Always make a full batch: sweet, sticky and delicious, there will be no leftovers!
A note on sausages
UseTurnbull's Northumberland sausages as the perfect base for this recipe. Smaller cocktail sausages also work and are great party food.
Ingredients
1kg Turnbulls Northumberland sausages
2 tbsp sunflower oil
3 tbsp Northumberland Honey Co summer runny wildflower honey
3 tbsp Northumberland Honey Co honey mustard
Method
Preheat oven to 200 (180 fan).
Pour sunflower oil into a roasting tin and heat for two mins. Add sausages to pan and shake to disperse hot oil. Roast for 20 mins until cooked through.
Meanwhile, mix honey mustard and raw runny honey in a bowl to make glaze.
Remove sausages from oven and turn up heat to 220 (190 fan) pour honey mustard glaze over them, stirring to ensure even coating.
Return to oven, turning once after five minutes. The sausages are done when just turning caramel brown with some crispy honey mustard bits forming on the skins.