Ginger & Mustard Sausages
By Joanne TownsPrint this recipe
Great for barbeques or bonfire parties. Also works with larger sausages served on rolls.
1/2 jar Mackays Ginger Preserve
120g wholegrain mustard
1 tablespoon garlic oil
1 tablespoon soy sauce
2lb chipolata sausages
- Preheat the oven to 180C.
- Whisk the marinade ingredients together in a large bowl.
- Toss the sausages in the ginger and mustard mix making sure they are well coated. Arrange them on either a large, shallow-sided roasting tin or 2 smaller tins.
- Cook for approximately 30 minutes and serve on platters with cocktail sticks.