This makes a great party canape, but the kids will love it too. They’ll like the name of Powter’s chipolatas, too: pigolatas. We coated the sausages in a deliciously sticky glaze made from Stoke’s mustard and Hoyle’s honey … three East Anglian products coming together in one quick, easy and tasty recipe.
1 pack of Powters’ Pigolatas
1 tbsp rapeseed oil (we like Hill Farm’s)
1 tbsp Stoke’s cider and horseradish wholegrain mustard
1 tbsp Hoyle’s flower honey
Pre-heat the oven to 200C/400F/Gas Mark 6.
Put the sausages in a baking tray, toss with the oil and roast for 20-25 minutes, turning halfway through.
Mix the honey and mustard in a bowl. When the sausages are cooked through, toss them in the mixture and put back in the oven for five minutes. Turn them over, then cook for a further five minutes.
Pile them high and serve with cocktail sticks and napkins!
Hoyle's honey from Essex