Ingredients
100g ginger conserve
100g wholegrain mustard
15ml tablespoon garlic oil
15ml tablespoon soy sauce
50 cocktail sausages
1 round (approx. 23cm diameter)
Thick-crust sourdough or rye
Bread loaf, for serving (optional)
Method
Preheat the oven to 180°c.
In a bowl whisk together the ginger conserve, mustard, garlic oil and soy sauce.
Turn the sausages in the mustardy mix, soak for some time and then arrange them on a shallow lined baking tray. I used aluminium foil. The sausages will cook and colour faster if the tray is shallow. It will take around 30 minutes.
If you like to serve the sausages in a bread bowl, cut a circle around the top of the bread to take off the “bread lid” . Remove the doughy filling inside with your hands, leaving the crust intact so that you have a hollow bowl. Add the cooked sausages and cover with the "bread lid"
Keep some cocktail sticks to spear the sausages. Make a nice hot Chili Jam to go along with the sausages.
You can make this ahead of time : put the mixture into a resealable bag add the sausages and shake. then put in fridge for 2 days in a container as it may leak.
You could also freeze the sausages for around 3 months - Defrost overnight in fridge - bring to room temperature before cooking.
Commentaires