Sticky Chipolata Sausages Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Mix honey and both of the mustards in a bowl. You can make the glaze 2-3 days ahead.
• Add the sausages and toss well to coat them. Arrange the sausages, spaced apart, on the baking tray. Smooth any remaining glaze left in the bowl on top of the sausages to make them extra sticky. Bake for 20 mins until golden.

Steps:

• Preheat the oven to 350 degrees F. In a bowl, whisk together the ginger conserve, mustard, garlic flavored oil and soy sauce.
• Turn the sausages in the mustardy mix and then arrange them on either a large, shallow-sided tin or 2 smaller tins. The height of the tin's sides will determine how quickly the sausages color and cook.
• If you are using high-sided tins, they will need about 45 minutes in the oven; cooked on a shallower tray, 30 minutes should be fine. And do line with foil or use throwaway foil trays, or washing-up will be a nightmare. To serve the sausages in their bread bowl, cut a circle around the top of the bread to take off a "lid". Put this lid on one side for a moment, and tear and pull out the doughy filling with your hands, leaving the crust intact so that you have a hollow bowl.
• Fill this emptied-out loaf with as many sausages as you can - you may have to top up with a few as you go - and then you can balance the lid at a jaunty angle for maximum effect and your guests' amusement. Serve with a small pot of cocktail sticks to spear the
• sausages, but if you're skipping the bread bowl option, let the hot sausages cool slightly before handing them out.
• Make ahead note:
• Put coating mixture in a resealable bag, add sausages and refrigerate for up to 2 days - put bag in bowl or on plate in case of leakage. Cook as directed in recipe.
• Freeze note:
• The sausages can be frozen in bag with coating for up to 3 months. Defrost overnight in fridge - put bag in bowl or on plate in case of leakage. Cook as directed in recipe.

Steps:

• Heat oven to 190C/170C fan/gas 5. Mix the hoisin sauce, honey, mustard and sesame seeds. Add the sausages, tossing well to coat them.
• Line a baking tray with foil and arrange the sausages on it, spaced apart. Smooth any remaining glaze on top of the sausages to make them extra sticky. Bake for 20-25 mins until golden. Pack in a container, or wrap in foil, with some cocktail sticks.

Steps:

• Double line a large baking tin with tin foil-either spray with non stick spray or add a sheet of non stick baking parchment to base of tin.
• Throw chipolatas into the pan and spread around.
• Throw the mango chutney on top of chipolatas.
• Bake in a moderate oven, basting and turning the chipolatas often so that the chutney coats them well as it melts. You may like to add more chutney at this stage if you feel there is not enough!
• Bake until sausages are cooked and well coloured. They should be good and sticky.
• Serve with plenty of napkins!

Steps:

• Heat oil in non stick pan.
• Cook sausages 10 minutes or till golden.
• Stir together remaining ingredients.
• Pour over sausages.
• Simmer, stirring for 5 minutes till well glazed.
• Serve sprinkled with rosemary leaves if you so desire.