Honey Dijon Glazed Summer Sausage Recipes

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
• Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
• Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
• Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.

Steps:

• Preheat oven to 325°F.
• Cut summer sausage into 1/8-inch thick slices, cutting only about three-quarters of the way through the summer sausage.
• For the glaze, in a bowl, combine the honey, mustard and brown sugar.
• Place summer sausage on a foil lined baking pan. Spoon glaze over sausage and between slices.
• Bake, uncovered, for 40 min., basting with glaze once.
• Before serving, slice sausage completely.

Steps:

• Mix all ingredients with hands.
• Shape into 20 1/2lb logs.
• Wrap individual logs in plastic wrap.
• Refrigerate for 24 hours.
• Bake on 300 degrees for 1 hour uncovered in a pan with a rack.
• Cool and wrap in plastic wrap.
• Freeze or refrigerate until ready to use.

Steps:

• In a large bowl, combine all ingredients& mix well.
• Roll into four rolls of equal size.
• Wrap tightly in plastic wrap& refrigerate 24 hours.
• Unwrap rolls, place on baking rack and bake at 300 degrees for 1-1/2 hours.
• Cool& wrap in tin foil- refrigerate or freeze.

Steps:

• Place ham on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 50-60 minutes. Combine honey, mustard and sugar; brush about 3 tablespoons over ham. Bake 10-15 minutes longer or until a thermometer reads 140° and ham is heated through. Stir into remaining glaze; heat through and serve with the ham.

Steps:

• Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

Steps:

• Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
• Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
• Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
• Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.