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Honey Mustard Cocktail Sausages

Honey Mustard Cocktail Sausages are juicy cocktail sausages browned in a skillet and coated in a thick, sticky honey-mustard glaze. The glaze simmers until it clings to the sausages, then gets topped with sesame seeds and fresh chives for a sweet-savory finish.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

cocktail sausages
  • 28 oz cocktail sausages Use cocktail sausages (2 packages, 14 oz each).
  • honey
  • whole grain mustard
  • Dijon mustard
  • soy sauce
  • butter
  • garlic
  • sesame seeds
  • chopped fresh chives

Equipment

  • 1 cast iron skillet

Method
 

Brown the sausages
  1. Melt the butter in a large skillet over medium heat, then add the cocktail sausages. Brown for 5-6 minutes, turning occasionally, until browned on the outside.
Build the honey-mustard glaze
  1. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Stir to prevent burning and keep the garlic aromatic.
Simmer until sticky
  1. Whisk together the honey, whole grain mustard, Dijon mustard, and soy sauce, then pour the mixture over the sausages. Make sure all sausages are coated with the glaze.
  2. Simmer for 8-10 minutes over medium heat, stirring often, until the glaze is thick and sticky. The sauce should visibly cling and reduce as it cooks.
Finish and serve
  1. Sprinkle sesame seeds and chopped fresh chives over the sausages, then serve warm. For easy snacking, pierce with toothpicks so extra glaze drips.

Notes

Pro tip: stir frequently while simmering so the honey-mustard glaze thickens evenly and doesn’t scorch. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet with a splash of water or soy sauce to loosen the glaze. Freezing is not recommended because the glaze can separate after thawing. For a lower-sugar option, use a sugar-free honey substitute (match the sweetness to avoid runny glaze).