HONEY MUSTARD SAUSAGES from A Week in The Kitchen pg34

There really is nothing quite like a warm honey mustard sausage, glistening and sticky.  It is Temptation itself. 

1 ½ kg Top quality pork bangers

½ c wholegrain mustard: ½ c runny honey (Equal parts grainy mustard and honey)

Line a baking sheet with baking paper.  Pour on a drizzle of vegetable oil.

Line up the sausages in ranks.  Smother with the honey mustard mixture.

Bake in a preheated oven at 190ºC for 25 – 35 minutes.  You may need to turn them halfway through cooking and baste with the honey mustard glaze to ensure even and perfect colour.