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Honey Mustard Cocktail Sausages

Honey mustard cocktail sausages are browned first, then simmered in a glossy honey-mustard glaze until thick and sticky. Serve warm straight from the skillet with sesame seeds and fresh chives for a sweet-savory appetizer.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cocktail sausages
  • 2 package (14 oz each) cocktail sausages
Honey mustard glaze
  • 0.33333333333333 cup honey
  • 3 tbsp whole grain mustard
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tbsp butter
  • 1 clove garlic
Garnish
  • 1 tsp sesame seeds
  • 1 chopped fresh chives

Equipment

  • 1 cast iron skillet

Method
 

Brown the sausages
  1. Melt butter in a large cast iron skillet over medium heat, then add the cocktail sausages. Brown for 5-6 minutes, turning so they pick up deep color on multiple sides.
Add garlic
  1. Add the minced garlic to the skillet and cook for 30 seconds until fragrant, stirring continuously to prevent burning. The aroma should quickly intensify.
Make and simmer the glaze
  1. Whisk honey, whole grain mustard, Dijon mustard, and soy sauce until smooth, then pour over the sausages. Stir to coat evenly so the glaze clings to the meat.
Thicken until sticky
  1. Simmer the sausages for 8-10 minutes, stirring often, until the glaze is thick and sticky and lightly coats the skillet bottom. You should see a glossy, reduced coating.
Finish and serve
  1. Sprinkle with sesame seeds and chopped fresh chives, then serve warm. For the classic presentation, serve with toothpicks while the glaze is still drippy.

Notes

For the stickiest glaze, keep the heat at a steady simmer and stir often so the honey-mustard mixture reduces evenly. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a skillet over low heat until glossy. Freezing isn’t recommended because the glaze can loosen when thawed. For a lower-sodium option, use reduced-sodium soy sauce and consider a no-salt-added mustard if available.