Chipolata twists with honey and mustard sauce
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
- 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.
- You can melt extra liquid honey and wholegrain mustard together and drizzle over the sausages when cooked.
Original recipe from Stuff.co.nz