Glazed Cocktail Sausages
Makes approx. 75
1 kg Redhill Farm Free Range Pork - Lincolnshire Cocktail Sausages
2 tblsps Redhill Farm Raw Honey
1 heap tblsp Wholegrain Mustard
2 tsps Soy Sauce
2 tsps Medium/Dry Sherry
Pre-heat oven to 180C (Fan 170C)
Lay the Cocktail Sausages out on a baking tray with edges.
Cook in the oven at 180C for 20 minutes.
Mix the Honey, Mustard, Soy Sauce and Sherry togetther in a bowl.
Take the sausages out of the oven after 20 minutes or when just starting to turn brown.
Brush generously with the glaze - tun oven up to 200C(Fan oven 180C) and put sausages back in oven to brown for another 10 mins.
Make a batch of warm, buttery mash (with or without wholegrain mustard mixed in) place in the centre of a warm serving dish.
Arrange the warm glazed sausages all around the mash so guests can help themselves to a 'Sausage & Mash Dip'.
Sausages can be cooked in advance, leave to cool and once chilled keep in sealed container or wrapped in foil in the fridge for up to 4 days.
Re-heat on a baking sheet, lightly cover with foil or for extra flavour brush with another layer of glaze without foil on top for 10 mins at 200C (Fan 180C)