When it comes to feeding the kids during our get togethers at Jimi’s parent’s house it can get quite complicated, they all put in different orders and once they’ve seen what the others have got they always think that looks better and it all ends up getting swapped about and there are tears and tantrums and a whole lot of mess. That is unless there are hotdogs on the menu, they all love them. Although Joni will also request his dog is cold, which is why Jimi’s mum now always, without fail, will call a sausage either a ‘hot sausage’ or a ‘cold sausage’ which is something that mine and Jimi’s pathetic sense of humour cannot handle. When the kids line up with their plates and Grandma is dishing up calling out ‘hot sausage’ Jimi and I do not make eye contact as we know we’ll be bloody done for.
And so now we can not simply say sausage when we are at home, we always have to shout hot sausage!
I’ve wanted to make a recipe like this for a while now and there really is no better time than bonfire night where households everywhere in the UK be hot sausaging it up!
This twist produced truly amazing results with no effort at all (unless wrapping a sausage in bacon is effort for you). The sticky honey mustard glaze takes these porky delights to a whole other level. A hot sausage is an absolute essential for any outdoor autumnal activity!
- 8 rashers of smoked streaky bacon
- 8 good quality pork sausages
- 2 large red eating apples, cut into thick wedges
- 2 tbsp runny honey
- 1 tsp mustard (I used English)
- Preheat the oven to 200C/390F.
- Wrap each sausage in a rasher of bacon and place in a large oven proof dish. cook in the oven for 20 minutes.
- Meanwhile mix the honey with the mustard until well combined and set aside.
- Remove the sausages from the oven, add the apples to the dish and drizzle over the honey mustard.
- Return to the oven and cook for a further 10-15 minutes, until the apples are soft and the sausages are cooked through.