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Ginger & Mustard Sausages

By Joanne Towns

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Ginger & Mustard Sausages

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

Made with
Ginger Preserve


  1. Preheat the oven to 180C.
  2. Whisk the marinade ingredients together in a large bowl.
  3. 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.
  4. Cook for approximately 30 minutes and serve on platters with cocktail sticks.

Time: 30 minutes

Makes: 50 mini sausages

Difficulty: Easy

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