Delicious & sticky party sausages wrapped in bacon & glazed with mixture of honey & mustard for added sweetness & gentle heat. Easy party food loved by all! Perfect little nibble for any occasion!
These super simple party sausages have so much going for them! They are:
- Quick and easy to make.
- Can be made in advance.
- They make perfect buffet style party food but also Christmas side dish (jazzed up mini pigs in blankets)!
- They are loved by kids and adults alike.
Party Sausages - Making Your Own Cocktail Sausages
I made these party cocktail sausages from standard size chipolatas in less than 5 minutes! 12 chipolatas will give you 24 cocktail sausages which (if you forgot to buy these already made) will save you stress and hassle. You can of course use shop bought cocktail sausages instead.
To make your own cocktail sausages all you need to do is the following:
- Squeeze each of your chipolata sausages gently in the middle. Take care not to break the casing.
- Twist it around couple of times to separate your chipolata into two cocktail sausages.
- Cut into two!
Making Party Sausages in Advance
One of the great things about these sausages is that you can make them in advance and there are two ways to do it:
- You can prepare them up until the point when they are all done, wrapped in bacon and ready for the oven. Simply pop them in airtight container and keep in the fridge to cook later. Alternatively, you can pop them in freezer proof container and freeze for up to 3 months. Defrost in the fridge overnight and follow the rest of the recipe below.
- You could also roast them and then store in the fridge or freezer before reheating in the oven with honey and mustard glaze on when you need them.
Few tips and serving suggestions
One very important thing to remember is to stock up on cocktail sticks! As trivial as it sounds realising you don't have any 5 minutes before the party could cause you a bit of a headache! Check out bottom of this post for some more recipe ideas from my fellow bloggers that you will need cocktail sticks for.
I love fresh sage and how beautifully it goes with pork plus the good thing is you don't have to remove it before eating. If you're not a fan feel free to leave it out or substitute with different herb of choice. Fresh rosemary would work well here but would have to be removed prior to consuming due to woodiness of its stalk.
These little jazzed up pigs in blankets are delicious as they are because of the glaze but having little dishes with some mustard and ketchup handy will never go amiss especially with the kids.
Also try my Easy Cranberry Compote (Sauce) with Rosemary or even a shop bought version as a delicious and tangy dipping sauce. Yum!
Last but not least, try my homemade orange marmalade if you fancy alternative glaze for your sausages. A little bit of orange bitter sweetness will work so well here.
Making Party Sausages - Step-By-Step Instructions
- Preheat the oven to 180C/350F/Gas Mark 4.
- Take a slice of bacon/pancetta and put it on the cutting board.
- Stretch it gently first and then cut in half.
- Place fresh sage leaf at the bottom end of each half of bacon/pancetta and put your cocktail sausage on top.
- Starting from the bottom, roll your sausage in bacon/pancetta making sure that bacon overlaps nicely and covers all of the sausage.
- Repeat with all remaining bacon/pancetta and sausages.
- Grease your large baking dish or tray with 1-2 tablespoons of rapeseed/olive oil and arrange your prepared pigs in blankets.
- Roast in preheated oven for approx. 25 minutes until browned and cooked through.
- While your sausages are roasting prepare honey and mustard glaze by mixing mustard and honey together in a small bowl. Set aside.
- Once your sausages had 25 minutes in the oven take them out and increase the oven temperature to 200C/400F/Gas Mark 6.
- Pour the glaze over the sausages and move them around with spatula or shake the dish around a bit so that they are nicely covered in glaze.
- Pop them back in the oven for 5-10 minutes (depending on your oven) turning them over half way through. Make sure you watch them at this point.
- Serve hot or at room temperature as party food or side dish and dips of your choice.
📋 Recipe
Party Sausages with Honey & Mustard Glaze
Ingredients
- 12 pork chipolatas or 24 raw cocktail sausage
- 12 slices of smoked pancetta or smoked streaky bacon
- 24 fresh sage leaves really large ones can be halved
- 2 tablespoon wholegrain mustard
- 1 tablespoon honey
- 1 tablespoon rapeseed/olive oil to grease the baking dish
- cocktail sticks to serve
Instructions
Making Cocktail Sausages out of Chipolatas (optional)
- Squeeze each of your chipolata sausages gently in the middle. Take care not to break the casing.
- Twist it around couple of times to separate your chipolata into two cocktail sausages.
- Cut into two!
Preparing Party Sausages For Baking
- Preheat the oven to 180C/350F/Gas Mark 4.
- Take a slice of bacon/pancetta and put it on the cutting board. Stretch it gently first and then cut in half.
- Place fresh sage leaf at the bottom end of each half of bacon/pancetta and put your cocktail sausage on top.
- Starting from the bottom, roll your sausage in bacon/pancetta making sure that bacon overlaps nicely and covers all of the sausage.
- Repeat with all remaining bacon slices and sausages.
Baking & Glazing
- Grease your large baking dish or tray with 1-2 tablespoons of rapeseed/olive oil and arrange your prepared pigs in blankets in the dish.
- Roast in preheated oven for approx. 25 minutes until browned and cooked through.
- While your sausages are roasting prepare honey and mustard glaze by mixing mustard and honey together in a small bowl. Set aside.
- Once your sausages had 25 minutes in the oven take them out and increase the oven temperature to 200C/400F/Gas Mark 6.
- Pour the glaze over the sausages and move them around with spatula or shake the dish around a bit so that they are nicely covered in glaze.
- Pop them back in the oven for 5-10 minutes (depending on your oven) turning them over half way through. Make sure you watch them at this point.
- Serve hot or at room temperature as party food or side dish and dips of your choice.
Notes
- Nutritional value is approximate, per sausage and should be treated as a guideline only.
- Making Party Sausages in advance:
- You can prepare them up until the point when they are all done, wrapped in bacon and ready for the oven. Simply pop them in airtight container and keep in the fridge to cook later. Alternatively, you can pop them in freezer proof container and freeze for up to 3 months. Defrost in the fridge overnight and follow the rest of the recipe below.
- You could also roast them and then store in the fridge or freezer before reheating in the oven with honey and mustard glaze on when you need them.
Nutrition
More recipes you might enjoy:
Mushroom and Walnut Pâté (Vegan)
Smoked Mackerel Pate with Horseradish
Asparagus Puff Pastry Twists with Parma Ham & Pesto
Vegan Sausage Rolls (Greggs Copycat)
For more party nibbles (on sticks) check out these fab recipes from my fellow food bloggers:
Potato & Cheese Croquettes from Lost In Food
Bacon Wrapped Dates from Curly's Cooking
Cucumber Roll-Ups with Garlicky Feta & Mint Filling from Tin and Thyme
Spiced Pork Bonbons from Lost In Food
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Sandra says
Wish there were pictures to go along with instructions.
joskitchenlarder says
Hi Sandra, Step-by-step photos you can refer to are within the post itself just not in a recipe card. 🙂
Jacqui Bellefontaine says
Its takes a strong will to say no to a sausage on a stick at a party, I know im not strong enough especially when glazed like these. Thanks for linking to #CookBlogShare
joskitchenlarder says
Thanks Jacqui! I know what you mean but then who worries too much about their strong will not being strong enough at Christmas! lol
Donna says
Oh yum! Honestly, one of my favourite parts of Christmas dinner! These look and sound amazing!
joskitchenlarder says
Thanks! 🙂 Pigs in blankets are a must Christmas side for me too.
Cat | Curly's Cooking says
Without sounding creepy, I think you must have seen what I have been dreaming about! These are literally my idea of heaven. Perfect for for the festive season (or every day!) I had pigs in blankets for breakfast on my wedding day haha.
joskitchenlarder says
Ha ha, thanks Cat! I'm glad you like the sound of these little rascals. Did you really have them for brekkie on your big day?! I was too nervous to eat although now thinking back, I would have probably had more spring in my step after few of those lol.
Cat | Curly's Cooking says
Oh 100%. And a lot of them! I'd not eaten anything exciting for months so I went for it haha. There are photos of me stuffing my face with them!
joskitchenlarder says
Brilliant! 🙂
Michelle Rolfe says
I love food on a stick but I think I always eat too much - deceiving when you don't see how many you've eaten!:-0 But love sausages done like this, perfect post for ideas for NY spent with family this year. And thanks for including our recipes. Michelle x
joskitchenlarder says
Thank you Michelle! 🙂 These are dangerous and moreish and as you say eating picky things can sometimes get out of control lol (been there done that). However, as it's party season it's all good and justified and forgiven etc. lol x
Terri says
I will eat just about anything wrapped in bacon but bacon AND sausages?! Yum! This is my kinda party food!
joskitchenlarder says
Ha ha thanks Terri! 🙂 Same here!
Gloria says
I have a party to attend this weekend. I still was deciding on what to bring. I think this just might be it. Putting the items on my grocery list right now.
joskitchenlarder says
Brilliant! 🙂 Let me know what you thought.
kim says
Love this recipe for the holidays! So easy and so much flavor!
joskitchenlarder says
Thanks Kim! 🙂 Easy and delicious party food ideas always go down well with me too! 🙂
Danielle Wolter says
I am drooling over these. They came out so delicious and my boyfriend and I inhaled them in one sitting!
joskitchenlarder says
Fantastic Danielle! 🙂 I know what you mean as they are so addictive!
Jill says
I like the addition of whole sage leaves. It's really helpful that you have process photos too!
joskitchenlarder says
Thank you Jill! 🙂 I'm glad you like the process photos. Fresh sage is such a lovely herb and it goes so well with pork I just had to add it here. No regrets! 🙂