Sticky chipolatas

Ingredients

• 2 tbsp clear honey 
• 2 tsp wholegrain mustard 
• 2 tsp mustard english
• 390 g pack cocktail sausage 

Equipment

• bowl
• oven
• baking pan
• aluminum foil

Directions

1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil.
2. Mix honey and both of the mustards in a bowl. You can make the glaze 2-3 days ahead.
3. Add the sausages and toss well to coat them. Arrange the sausages, spaced apart, on the baking tray. Smooth any remaining glaze left in the bowl on top of the sausages to make them extra sticky.
4. Bake for 20 mins until golden.