Starters & Canapés: 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!

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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.