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!
- 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
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.