Wholegrain Mustard and Ginger Cocktail Sausages

Recipe courtesy Nigella Kitchen, Food Network

Prep: 15 min
Cook: 37 min

Ingredients

• Scant 1/2 cup ginger conserve 
• Scant 1/2 cup wholegrain mustard 
• 1 tablespoon garlic oil 
• 1 tablespoon soy sauce 
• 50 skinny breakfast sausage links 
• 1 round (approx. 9 inch diameter) thick-crust sourdough or rye bread loaf, for serving (optional)

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.

Make ahead note: 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.

Freeze note: 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.