Honey mustard cocktail sausages (mini toad-in-the-holes)

Enjoy the little sausages in this recipe on cocktail sticks, or serve them in mini Yorkshire puddings for Christmas canapés and other special occasions

Prep:15 mins
Cook:35 mins

Serves 12
Easy

Nutrition per serving

kcal 128
fat 6g
saturates 1g
carbs 13g
sugars 0g
fibre 1g
protein 6g
salt 0.5g

Ingredients

2 tbsp wholegrain mustard
2 tbsp honey
1 tbsp vegetable oil, plus extra for the tins
12 mini vegetarian sausages, or 6 large vegetarian sausages, halved
120g plain flour
2 large eggs
100ml milk

Method

If making the yorkshires, heat the oven to 230C/210C fan/gas 8. Whisk the flour and eggs together in a bowl with a pinch of salt, then whisk in the milk until smooth. Oil a 12-hole cupcake tin, then put in the oven for 10 mins until hot.
Carefully remove the hot tins from the oven and divide the batter between the holes of the tins. Bake for 15 mins until risen and firm. Transfer to a wire rack and leave to cool completely. When cool, transfer to an airtight container until ready to serve.
Reduce the oven to 220C/200C fan/gas 7. Combine the mustard, honey and oil. Season. Pour over the sausages, stirring to coat. Transfer to a baking dish lined with baking parchment and bake for 10-12 mins until the sausages are sticky and cooked, stirring halfway through. Serve with cocktail sticks, or arrange in the middle of the mini yorkshires and reheat in the hot oven for 3-4 mins until warm.