1 rye bread loaf for serving approx. 9 inch diameter
50 skinny breakfast sausage links
1 tablespoon soya sauce
0.5 cup wholegrain mustard
Equipment
bowl
oven
whisk
pot
aluminum foil
cocktail sticks
Directions
Preheat the oven to 350 degrees F. In a bowl, whisk together the ginger conserve, mustard, garlic flavored oil and soy sauce.
Turn the sausages in the mustardy mix and then arrange them on either a large, shallow-sided tin or 2 smaller tins. The height of the tin's sides will determine how quickly the sausages color and cook.
If you are using high-sided tins, they will need about 45 minutes in the oven; cooked on a shallower tray, 30 minutes should be fine. And do line with foil or use throwaway foil trays, or washing-up will be a nightmare. To serve the sausages in their bread bowl, cut a circle around the top of the bread to take off a "lid". Put this lid on one side for a moment, and tear and pull out the doughy filling with your hands, leaving the crust intact so that you have a hollow bowl.
Fill this emptied-out loaf with as many sausages as you can - you may have to top up with a few as you go - and then you can balance the lid at a jaunty angle for maximum effect and your guests' amusement.
Serve with a small pot of cocktail sticks to spear the
sausages, but if you're skipping the bread bowl option, let the hot sausages cool slightly before handing them out.
Put coating mixture in a resealable bag, add sausages and refrigerate for up to 2 days - put bag in bowl or on plate in case of leakage. Cook as directed in recipe.
The sausages can be frozen in bag with coating for up to 3 months. Defrost overnight in fridge - put bag in bowl or on plate in case of leakage. Cook as directed in recipe.
