GLAZED HONEY & MUSTARD SAUSAGES
Easy buffet fare; glazed honey & mustard sausages
Provided by Merrilees Parker
Categories Buffet, Canapes, Side dish
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.86 milligram of sodium
HONEY-MUSTARD CHICKEN TENDERS
The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
- In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
- Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
- Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.
SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD
This hearty pan of sticky, honey mustard-glazed sausages, brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals. As the sausages roast, they yield a delicious fat that coats and seasons the caramelized vegetables. Use any fresh sausage you like, as long as it pairs well with the honey mustard. Feel free to substitute or add other vegetables like squash, cherry tomatoes, broccoli, carrots or cabbage. The mustard seeds and nuts provide texture and crunch, but leave them out if you prefer.
Provided by Ali Slagle
Categories easy, weekday, sausages, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
- Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
- Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
- Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.
POLISH SAUSAGES WITH SPICY HONEY MUSTARD
Make and share this Polish Sausages With Spicy Honey Mustard recipe from Food.com.
Provided by Boomette
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Roasted Veggies: Place the rack in the center of the oven. Preheat oven to 400°F.
- In an ovenproof skillet, brown rutabaga and potatoes in butter. Add onion and stir well. Add salt and pepper. Cook in oven about 40 minutes or until veggies are tender. Stir the veggies a few times during cooking.
- Sausages: Prick the sausages with a fork and put in a saucepan with water. Bring to boil and let simmer slowly about 5 minutes. Drain.
- In a skillet, brown the sausages in oil.
- Spicy Honey Mustard: Meanwhile, in a bowl, mix all the ingredients. Serve the sausages with roasted veggies, spicy honey mustard and sour cream.
HONEY MUSTARD GLAZE
Make and share this Honey Mustard Glaze recipe from Food.com.
Provided by Katha
Categories Sauces
Time 11m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together.
- Warm in microwave 30 sec if nessary to blend.
- Use on pork roast last 1/2 hr of cooking Use left over sauce to make a smooth gravy with 1cup water& cornstarch mixture for desired consistancy.
HONEY-MUSTARD BBQ GLAZE FOR GRILLED SAUSAGES, MEATS, CHICKEN OR
You can use this good glaze for grilling sausages, meats, chicken or fish. Its taste is very good. Enjoy it.
Provided by pink cook
Categories Sauces
Time 40m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients. Score each sausage with 6 small cuts.
- Cook sausages, chicken, pork, fish or steaks on hot barbecue grill, basting generously every minute or so for 6-8 minutes and turning frequently until meat is well cooked from inside and browned.
Nutrition Facts : Calories 202.4, Fat 1.3, SaturatedFat 0.1, Sodium 469.4, Carbohydrate 50.4, Fiber 1.5, Sugar 47.7, Protein 1.9
HONEY DIJON GLAZED SUMMER SAUSAGE
Make and share this Honey Dijon Glazed Summer Sausage recipe from Food.com.
Provided by Johnsonville Sausage
Categories Pork
Time 50m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F.
- Cut summer sausage into 1/8-inch thick slices, cutting only about three-quarters of the way through the summer sausage.
- For the glaze, in a bowl, combine the honey, mustard and brown sugar.
- Place summer sausage on a foil lined baking pan. Spoon glaze over sausage and between slices.
- Bake, uncovered, for 40 min., basting with glaze once.
- Before serving, slice sausage completely.
Nutrition Facts : Calories 56.4, Fat 0.3, Sodium 80.5, Carbohydrate 14.1, Fiber 0.2, Sugar 13.7, Protein 0.3
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