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  • Writer's pictureThe Feeder

Sausages with Honey, Mint, Mustard & Lemon Dressing

Warm sausages baked with a sweet-and-sour dressing are comforting and delicious.

Recipe by Wendy Wilcox

Photos coming soon!


400g sausages—I like Cumberland, not a spicy version or it will compete with the sauce

15g honey

1 tablespoon finely chopped fresh mint leaves

10g wholegrain mustard

10g dijon mustard

1/2 lemon—grate the lemon rind very finely and squeeze juice

30g olive oil

salt and pepper to taste

To Make

Preheat Oven to 180C/350F

If sausages are large, cut into bite sized pieces and put into a baking tin (I line it with tinfoil making it easier to clean after baking).

Bake for about 12 - 15 mins until cooked; test with a skewer. They can then be cooled and stored for 24 hours in the fridge.

To Serve

Preheat Oven to 180C/350F

Combine all the ingredients for the dressing. Taste and adjust salt and pepper, if needed. Pour 3/4 of the dressing over the sausages and cook in the oven for 5 to 6 minutes until thoroughly warmed through.

Remove sausages from oven and put into a serving bowl. Pour the remainder of the sauce over the sausages. And serve with cocktail sticks.

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