Spicy Wholegrain Mustard And Ginger Cocktail Sausages Food

MARINATED SAUSAGES

Steps:

• Place the sausages in a large pan. Pour the red wine over the sausages. Add the garlic, onions, and parsley. Drizzle the olive oil over the mixture, making sure everything is evenly coated. Marinate for 24 hours in the refrigerator.
• Preheat the grill to medium heat.
• When the grill is hot, add the sausages and cook, turning occasionally, until cooked through, about 10 to 12 minutes.

COCKTAIL SAUSAGES

Steps:

• Preheat the oven to 200C/400 degrees F.
• Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin.
• Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands, or a couple of spatulas, to move everything about in the pan so that all the sausages are slicked.
• Roast for 25 to 30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.

SPICY WHOLEGRAIN MUSTARD AND GINGER COCKTAIL SAUSAGES

Steps:

• Preheat the oven to 350 degrees F. Line 2 high-sided baking trays with foil.
• In a bowl, whisk together the ginger conserve, mustard, garlic oil, and soy sauce.
• Toss the sausages in the mustard mixture until they are well coated.
• Pour the sausages into the baking trays, and bake in the preheated oven for 30-40 minutes, until sticky and cooked through.
• Allow to cool down for a few minutes before serving with cocktail sticks.

GLAZED HONEY & MUSTARD SAUSAGES

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
• Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
• Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
• Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.