Honey Mustard Cocktail Sausages in Mini Yorkshire Puddings

Name: Honey Mustard Cocktail Sausages in Mini Yorkshire Puddings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: 12 mini vegetarian sausages; 120 g plain flour; 2 large eggs; 100 ml milk; 2 tbsp wholegrain mustard; 2 tbsp honey; 1 tbsp vegetable oil plus extra for the tins; 1 pinch salt and black pepper

These bite-sized treats feature sticky honey-mustard glazed vegetarian sausages nestled inside light and airy mini Yorkshire puddings. A delightful vegetarian twist on the classic British toad-in-the-hole, they make the perfect party appetizer or festive snack.

Servings12 Portions

Prep Time15 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

mini vegetarian sausages
12
plain flour
120 g
large eggs
2
milk
100 ml
wholegrain mustard
2 tbsp
honey
2 tbsp
vegetable oil plus extra for the tins
1 tbsp
salt and black pepper
1 pinch

Step-by-Step Instructions

Preheat your oven to 230°C (210°C fan/gas 8). In a mixing bowl, whisk the plain flour and eggs with a pinch of salt until combined, then gradually pour in the milk, whisking constantly until the batter is completely smooth.

Drizzle a small amount of vegetable oil into each hole of a 12-hole cupcake tin. Place the tin in the oven for 10 minutes until the oil is shimmering and very hot.

Carefully remove the hot tin from the oven and quickly divide the batter between the holes. Bake for 15 minutes until the Yorkshire puddings have risen, turned golden brown, and feel firm. Transfer them to a wire rack to cool.

Reduce the oven temperature to 220°C (200°C fan/gas 7). In a small bowl, whisk together the honey, wholegrain mustard, and 1 tablespoon of vegetable oil. Season with a little salt and pepper to taste.

Place the mini sausages in a bowl and pour the honey mustard mixture over them, stirring well to ensure they are evenly coated. Transfer the sausages to a baking dish lined with parchment paper.