Maple and Mustard Glazed Chipolatas
Chipolatas are cheap, comforting and easy to cook with, so it’s no wonder they’re one of the nation’s favourite staples. One of the best things about them is that they can be served in their traditional shape or squeezed from their skins, meaning they’re a hard-working kitchen multi-tasker that deserves to be celebrated.
24 good-quality pork chipolatas
8 tbsp maple syrup
4 tbsp grain mustard
generous handful of sesame seeds
Mix the maple syrup, mustard, sesame seeds and some seasoning in a bowl.
Add the chipolatas and coat them in the glaze. Place in a shallow baking-dish and roast for about 30 minutes in an oven preheated to 200°C.
Turn the chipolatas round every so often and baste them with their juices. The liquid will reduce and the sausages will end up glazed and sticky.
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