Description
Tiny sausages bathe in a sticky golden glaze flecked with tangy mustard and brown sugar, simmered until the sauce clings to each bite and finished with fresh parsley for sweet-savory magic.
Ingredients
- 500 g cocktail sausages
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 tbsp butter
- 1 tbsp Worcestershire sauce
- 50 ml water
- Fresh parsley for garnish
Instructions
- Heat the butter in a large skillet over medium heat until melted.
- Add the cocktail sausages and cook for 5–7 minutes, turning occasionally, until lightly browned.
- Stir in the honey, Dijon mustard, brown sugar, Worcestershire sauce, and water, mixing well.
- Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens and coats the sausages.
- Transfer the glazed sausages to a serving dish and sprinkle with fresh parsley.
Notes
- Grainy mustard can be substituted for Dijon mustard for added texture
- A pinch of chili flakes adds a spicy kick
- Serve warm for best flavor and presentation
- Store leftover sausages in an airtight container in the fridge for up to 2 days