STICKY GLAZED SAUSAGES

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.

 

Ingredients:

 

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

 

Method:

 

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

Please reload

Recent Posts

March 29, 2019

January 22, 2019

November 23, 2018

October 25, 2018

April 15, 2018

April 1, 2018

Please reload

Follow Us
  • Madeineastanglia
  • Twitter - Grey Circle
  • LinkedIn - Grey Circle

2018 copyright Made In East Anglia  I Photography & Web Design 

FOOD PHOTOGRAPHY AND RECIPE DEVELOPMENT  IN SUFFOLK AND NORFOLK 
Please contact Catherine 07982 042059

  • Made in east anglia instagram
  • Made in east anglia Twitter

Copyright  ©Made in East Anglia 2018  Website, Photography and Recipes