1kg small chipolatas or pork sausages
3 tablespoons Mossop's Field & Tawari liquid honey
3 tablespoons wholegrain mustard
1 egg, beaten
Ready-rolled sheets puff pastry, cut into 2cm-wide strips
1. Preheat the oven to 180°C. In a large bowl toss the sausages with the honey and mustard. Wind a strip of pastry around each sausage then place on a baking tray. Brush the pastry with beaten egg and bake until the pastry is golden and puffy.
2. You can melt extra liquid honey and wholegrain mustard together and drizzle over the sausages when cooked.
Original recipe from Stuff.co.nz