Starters & Canapés: Maple-Mustard Chipolatas

 In Recipes, Salads & Starters, Snacks

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Maple-Mustard Chipolatas

Christmas won’t be Christmas without a deliciously, sticky roasted sausage being serves as a canapé. They go perfectly with almost any drink from beer to cocktails and even bubbly and they are always a crowd pleaser. I wanted to use traditional Christmas flavourings to spice up my little pork sausages and so decided to make a glaze using wholegrain mustard, dijon mustard and maple syrup. I love how the maple syrup caramelises and goes wonderfully sticky and the subtle heat from the mustard. When I made these, they lasted all of 30 seconds with everyone reaching and pushing to get to them. Serve them in bowls and believe me when I say, don’t just make one batch. You won’t be sorry if you do!

Maple-Mustard Chipolatas

Starters & Canapés: Maple-Mustard Chipolatas

Course appetiser, canapé, Hors d'oeuvres
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 -10 as a canapé
Author Alida Ryder

Ingredients

  • 500 g cocktail pork sausages/chipolatas
  • 3 tablespoons wholegrain mustard
  • 2 teaspoons dijon mustard
  • 3/4 cup maple syrup
  • 1 teaspoon smoked paprika
  • pinch of salt

Instructions

  • Pre-heat the oven to 200°c and line a baking tray with baking paper.
  • Place the pork sausages in a large bowl.
  • In a separate bowl, combine the mustards, maple syrup, paprika & salt and pour over the sausages.
  • Mix the sausages well and make sure they're completely covered with the sticky mustard glaze.
  • Place the sausages into the prepared baking tray and place in the oven.
  • Allow to cook for 20-25 minutes until the sausages are cooked through and the glaze is sticky and dark.
  • Remove from the oven, place in a serving bowl and serve.

 

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