Honey Mustard Party Sausages
Over a year ago
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Ingredients
- 2 packs Butcher’s Choice pork cocktail sausages
- 1 tbsp. Rosemary
- 3 tbsp. Honey
- 1 Taste the difference pain de campagne
- 2 tbsp. Wholegrain mustard
- few sprigs Flat leaf parsley
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Method
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1. Try combining 2 x 283g packs Butcher’s Choice pork cocktail sausages with 3 tablespoons honey, 2 tablespoons wholegrain mustard and 1 tablespoon
freshly chopped rosemary.
2. Bake for 20 minutes in a preheated oven at 200°C,fan 180°C, gas 6, stirring regularly, until
the sausages are sticky and browned.
3. Meanwhile, cut the top off a Taste the Difference round pain de campagne and hollow out the inside to create a ‘bowl’.
4. Put some fresh rosemary sprigs and parsley sprigs into the bread bowl and add the cooked sausages. Garnish with more rosemary and parsley sprigs to wow your party guests with this tasty centrepiece.
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