WHOLEGRAIN MUSTARD AND GINGER COCKTAIL SAUSAGES
Provided by Nigella Lawson : Food Network
Time 52m
Yield Makes 50
Number Of Ingredients 6
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.
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Ahsan ali Mohsin
[email protected]Overall, I thought these sausages were pretty good. They're a nice change from the usual sausage recipes.
hiroo121 hiroo12
[email protected]These sausages were a bit too greasy for my taste. I think I'll try baking them next time.
Md Aais
[email protected]I love the combination of mustard and ginger in these sausages. They're so unique and flavorful.
Anthony Alonso
[email protected]I've made these sausages several times now and they're always a hit. They're perfect for parties or weeknight dinners.
Md Babu Ahmed
[email protected]These sausages were a bit bland for my taste. I think they needed more seasoning.
Colton Korporal
[email protected]I'm not a big fan of ginger, but I still enjoyed these sausages. The mustard flavor is dominant, but the ginger adds a nice subtle warmth.
Rauf Said
[email protected]I followed the recipe exactly and the sausages were a bit too spicy for my taste. Next time I'll use less ginger.
Truth Believer78
[email protected]These were so easy to make and they turned out so flavorful. I'll definitely be making them again.
Lyle Jacobs
[email protected]I'm not usually a fan of mustard, but these sausages changed my mind. The ginger balances out the mustard perfectly.
Fantu Hailu
[email protected]I made these cocktail sausages for a potluck and they were gone in minutes! Everyone loved them.
Corin Itsumi
[email protected]These mustard and ginger sausages were a total hit at my last party! The combination of flavors is unique and addictive.