One of our favourite nibbles at Christmas is mum’s delicious honey mustard chipolatas. Quick and easy to prepare and serve, they always go down well with the family and guests alike.
We think they taste best using our own beef chipolatas, the sweet and sticky glaze works perfectly. It also works well with our steak sausages, just cut them up when handing out as nibbles or canapes.
We have these made up ready to cook in the shop especially for Christmas, just pop in the oven and then pour on the readymade glaze.
It really is delicious, let us know what you think!
- 2 tbsp rapeseed oil
- 1 pack of Ardross beef chipolatas, separated if linked
- 3 tbsp local honey
- 3 tbsp wholegrain or Dijon mustard
STEP 1
Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the chipolatas into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
STEP 2
Drain the chipolatas well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the chipolatas and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks.
STEP 3
Prepare ahead: you can roast the chipolatas the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
