Sticky Mustard and Ginger Cocktail Sausages by Girlichef
Author: Tara Noland
Recipe type: Appetizer
Serves: 50 sausages
A versatile sausage that is great for breakfast or a cocktail party!!
Scant ½ cup orange marmalade
Scant ½ cup whole grain mustard
1 Tbsp. canola oil
1 clove garlic, minced
1 Tbsp. soy sauce
2 tsp. freshly grated gingeroot
1 tsp. ground ginger
50 uncooked breakfast sausage, approx. 2½ lbs.
Combine all the ingredients except the sausages and whisk together. In a large plastic bag combine the sausages and the marinade together. Remove the air and massage to coat all the sausages. Leave in the refrigerator over night or up to 2 days. Every once in awhile flipping the bag to make sure the sausages remain well coated. You can freeze them up to 3 months at this stage too.
Preheat oven to 350F. We used two foil pans 10x12" or you can use one large rimmed baking sheet covered with foil. Dump the entire contents of the bag into the prepared pan or pans. Stir the sausages to evenly coat. Place in the oven and bake for 30 min. Stir the sausages and then turn the oven up to 400F. Continue baking for 15-30 min. stirring in half way. We cooked ours a bit longer as they were frozen and there was more moisture in the marinade. We cooked them for a total time of 1 hour and 15 min. or until nicely browned and sticky.
I divided the recipe in half and half went into the freezer and the other half into the fridge for Christmas morn. How fabulous are these little sausages. YUM!
Recipe by Noshing With the Nolands at http://noshingwiththenolands.com/sticky-mustard-and-ginger-cocktail-sausages-by-girlichef/