Honey Mustard Sausages – Beragampengetahuan

These sticky-sweet honey mustard sausages come with a quick mustard mayo dip. They’re oven-baked with pantry staples and minimal prep, for a party appetizer that takes almost no effort.

Best Ingredients

• Sausages: Use fully cooked mini cocktail smokies, perfect for a bite-sized appetizer. If they seem a little wet, pat them dry so the sauce clings better. Can’t find the cocktail smokies? Cut regular smoked sausage into bite-sized pieces and bake a little longer until browned.
• Mustard(s): Grainy mustard adds texture, classic yellow mustard balances the sharper mustards, and Dijon adds a sharp tang. Replace the Dijon with a spicy brown mustard if needed.
• Honey: Honey is what helps the sauce cling to the sausages. Runny honey is the best. If it’s too thick, warm it in the microwave for a few seconds.
• Mayo: The mayo can be swapped with light mayo, avocado mayo, or a dairy-free mayo. Keep the dip chilled so it stays thick and creamy.

How to Make Honey Mustard Sausages

1. Stir together the honey mustard sauce (full recipe below).
2. Mix some of the mustard mixture with mayonnaise, and refrigerate.
3. Toss the smokies with the remaining mustard mixture in a baking dish.
4. Bake. Rest 5 minutes, and serve with chilled mayonnaise dip.

Leftovers You’ll Love

• Refrigerate cooked sausages and dip separately in an airtight container for 4 days.
• Reheat sausages uncovered in a 350°F oven for 8 to 12 minutes, or microwave in short bursts, stirring once. Add a tiny drizzle of honey if they seem dry.
• Freeze the baked smokies on a sheet pan, then place them in an airtight container for up to 3 months. Thaw in the fridge and reheat in the oven. Don’t freeze the mayo dip.

Did you enjoy these Honey Mustard Sausages? Leave a comment and rating below.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

5 minutes minutes

Total Time 30 minutes minutes

• Preheat oven to 375°F.

• Place the cocktail sausages in a 2-quart baking dish.

• In a small bowl, combine whole grain mustard, Dijon mustard, yellow mustard, soy sauce, honey, and garlic powder and mix well. Transfer 4 tablespoons of this mixture to a second bowl, add the mayonnaise, and stir until smooth. Refrigerate the mayonnaise sauce for serving.

• Pour the remaining honey mustard glaze over the sausages and toss to coat. Bake for 20-25 minutes, stirring occasionally, until the glaze thickens and sausages start to brown.

• Once thickened, transfer the sausages to a serving plate and let them rest 5 minutes before serving. Garnish with green onion and serve with the mayonnaise dip.

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Keep the sauce separate from the sausages. 
Cooked sausages will also keep in the freezer for up to 3 months. It is not recommended to freeze the sauce. 

Calories: 319 | Carbohydrates: 14g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 887mg | Potassium: 141mg | Fiber: 1g | Sugar: 13g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

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