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Honey Mustard Cocktail Sausages

Honey mustard cocktail sausages are glazed in a skillet until thick and sticky, with a savory sweet bite from honey and whole grain mustard. Brown the sausages first for deep color, then simmer the mustard-honey sauce until it clings to every piece.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

cocktail sausages
  • 2 packages (14 oz each) cocktail sausages
honey
  • 0.33 cup honey
whole grain mustard
  • 3 tbsp whole grain mustard
Dijon mustard
  • 2 tbsp Dijon mustard
soy sauce
  • 1 tbsp soy sauce
butter
  • 1 tbsp butter
garlic
  • 1 clove garlic
sesame seeds
  • 1 tsp sesame seeds
chives
  • chopped fresh chives for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the sausages
  1. Melt butter in a large skillet over medium heat. Add cocktail sausages and brown for 5-6 minutes, turning occasionally until deep golden spots appear.
  2. Add garlic to the skillet and cook for 30 seconds until fragrant. Stir constantly so it doesn’t brown.
Make the honey mustard glaze
  1. Whisk honey, whole grain mustard, Dijon mustard, and soy sauce in a small bowl. Pour the mixture over the sausages so they’re coated.
  2. Simmer for 8-10 minutes over medium heat, stirring often. Cook until the glaze is thick and sticky enough to lightly coat the back of a spoon.
Finish and serve
  1. Sprinkle sesame seeds and chopped fresh chives over the sausages. Turn off the heat and serve warm with toothpicks.

Notes

For the stickiest glaze, keep the heat at a steady simmer (not a hard boil) and stir often so the mustard emulsifies with the honey. Store leftovers in an airtight container in the refrigerator up to 3 days and rewarm in a skillet over low heat until hot and glossy. Freezing is not recommended because the glaze can lose its cling after thawing. If you want a lower-sugar option, replace honey with an equal amount of a no-sugar-added honey-style syrup.