Homemade Sticky Sausages Recipe – Simple & Tasty

You want a quick, crowd-pleasing treat and the Homemade Sticky Sausages name promises just that — a glossy honey mustard glaze that comes together in minutes and lifts any party spread.

I share a straightforward stovetop method I use on busy evenings: blot the cocktail sausages, brown them in a wide pan, then add a runny honey and wholegrain mustard sauce while stirring so nothing catches.

Expect fast cooking, clear timings and a foolproof glaze — 600g of cocktail sausages, 120ml honey, 120g wholegrain mustard and a splash of oil will get you to a shiny finish in roughly 15 minutes after a five-minute prep.

Cook on the hob if you want to watch the sauce, or bake briefly at 180C/355F for ease. Serve with cocktail sticks and sesame seeds for a tidy, party-ready plate.

Key Takeaways

• Fast stovetop method: about 5 minutes prep and 15 minutes cooking for reliable results.
• Use a wide pan and blot the sausages first to help them brown evenly.
• Stir after adding honey and mustard to prevent the sauce from catching.
• Serve with cocktail sticks and a sesame garnish to keep serving tidy at a party.
• Leftovers keep 2–3 days in the fridge; reheat gently on the hob or in the oven.

A quick intro to my Homemade Sticky Sausages

Busy evenings and surprise guests? This quick glaze turns tiny cocktail morsels into proper party favourites. I reach for this when I want fast, tasty results without faff.

Why it works: browning and glazing happen fast, so the flavour feels like you spent ages on it. The three-ingredient honey mustard base keeps shopping simple and the sauce comes together in moments.

Why this recipe suits weeknights and get-togethers

They’re ideal for cocktail parties and casual drinks year-round. Use budget-friendly cocktail sausages and make the glaze in advance. Cook, chill for up to 3 days, then reheat at 200C/180C Fan for about 10 minutes until piping hot.

• I use stovetop for control or the oven for hands-off cooking.
• The glaze pairs really well with ketchup-honey-soy-mustard dips, aioli or mustard mayonnaise.
• Double the batch for bigger crowds and keep a second tray warm for theatre-style serving.

Homemade Sticky Sausages

If you like big flavour with very little fuss, this method is for you. I stick to a quick stovetop routine that builds taste then seals it with a glossy honey mustard glaze.

My warm, simple approach: flavour, speed and no fuss

Start with colour: blot the cocktail sausages dry, heat 1 tbsp oil in a wide frying pan and brown on medium–high so every sausage gets a proper crust. This first step gives real depth of flavour.

Turn the heat slightly down, add 120 ml honey and 120 g wholegrain mustard, then stir for 3–4 minutes. Keep the sauce moving so the sugars don’t catch and the glaze stays shiny.

I favour wholegrain mustard for texture, but swap to Dijon for a smoother finish. If you’re watching calories, a small portion goes a long way — they’re rich but satisfying.

• Don’t overcrowd the pan — work in batches and combine with the sauce at the end.
• Heat cues: brown on medium–high, then lower once the sauce goes in and stir steadily.
• When the glaze coats the back of a spoon, spoon extra over and serve straight from the pan.

Ingredients you’ll need (pork, glaze, seeds)

A small shopping list gives you big flavour — here’s what to pick up. I keep these ingredients on standby for last-minute entertaining. They’re simple, forgiving and easy to swap when needed.

Core items

• 600 g pork cocktail (raw cocktail sausages work best for browning and juicy texture).
• 120 ml runny honey and 120 g wholegrain mustard — the classic glaze combo; use Dijon mustard for a silkier finish.
• 1 tbsp neutral oil (sunflower, rapeseed or vegetable) to help brown the meat without adding flavour.

Hoisin‑sesame twist

• Hoisin sauce, a splash of soy sauce (or tamari), sesame oil and a spoon of honey make a glossy alternative sauce.
• Finish with toasted sesame seeds — they add crunch and a nutty scent.

Pantry bits and swaps

• Salt and pepper — keep seasoning light; the glaze is already savoury.
• Maple syrup can replace honey for a deeper sweetness; tamari works instead of soy.
• If you can’t find raw minis, ask a local butcher or halve regular sausages to make your own small links.

Essential kit for even, sticky results

Good kit turns a fiddly cook into a calm one — and you probably already own most of what you need. I keep things simple so the glaze and colour do the hard work.

Wide casserole or large frying pan: pick one with high sides so the sausages sit in a single layer. That space helps even browning and keeps the sauce contained when you add honey and mustard.

Roasting tin and baking tray: use a sturdy tin for oven baking and a tray lined with kitchen paper to drain excess oil before glazing. Two tins beat one crowded tray when you scale up.

• Kitchen paper is a quiet hero — blot first to reduce splatter and help colour develop.
• Choose a neutral oil with a high smoke point (sunflower or rapeseed) so you brown without burning.
• Metal tongs or a spatula let you turn without piercing the meat — juices stay in the food.

Step-by-step: stovetop honey mustard sticky sausages

Let’s walk through a calm, stovetop routine that gives reliably glossy honey mustard results every time. I keep the steps short so you can follow them in the kitchen without fuss.

Blot, brown, glaze, and keep the sauce from catching

Prep: blot the cocktail sausages dry with kitchen paper. This helps them brown rather than steam and cuts down splatter.

• Warm 1 tbsp neutral oil in a wide pan over medium heat and add the cocktail sausages in a single layer.
• Brown patiently, turning so every side gets colour — this builds flavour really well.
• Lower the heat slightly, then stir in 120 ml runny honey and 120 g wholegrain mustard to make the honey mustard sauce.
• Keep the sauce moving for 3–4 minutes so sugars don’t catch; adjust the flame if sticky spots form.
• Cook until the glaze thickens and clings. Taste and add a touch more mustard or honey if needed.
• If doubling, glaze in batches so each sausage gets equal attention. You can par-cook for a few oven minutes, then finish on the hob for shine.

Alternative methods: oven-baked and air fryer

Prefer a hands-off bake or a rapid air-fryer finish? Both give great colour and a glossy glaze with little effort. Pick the one that suits your kitchen and the time you have.

Oven option 1 (200C/180C Fan) — Heat a little oil in a large roasting tin for about 5 minutes so the sausages get an initial sizzle. Spread the pork cocktail in a single layer on a tray and roast for 20–25 minutes until deep golden, shaking once halfway.

Discard excess fat, toss the cooked ones in your hoisin‑honey‑soy or honey mustard glaze, then return to the oven for roughly 5 more minutes. Sprinkle sesame seeds just before serving.

Oven option 2 (180C/355F) — For smaller batches, roast for 5–7 minutes, stir through the honey mustard glaze, then bake another 2–3 minutes. Watch closely as sugars can darken fast.

Air fryer — Quick and even. Work in single layers, shake the basket once or twice to avoid hotspots and brown more evenly. The glaze thickens fast in the hot airflow, so add it near the end.

• Use two trays if needed — space = even browning.
• Brush a light film of oil to prevent sticking; sausages render fat as they cook.
• Tip into a warm bowl and serve straight away for the glossiest sauce at a party.

Make the glaze your own

A little tweak to the glaze transforms the whole tray — and it’s fun to experiment.

I favour the honey mustard classic for quick, reliable results. Use equal parts honey and wholegrain mustard for texture and shine. Or swap in dijon mustard for a silkier finish that kids and adults both like.

Honey‑mustard classic vs hoisin‑soy sesame

Classic: honey + wholegrain mustard — simple, glossy and crowd‑friendly.

Hoisin twist: mix hoisin, soy sauce and a drizzle of sesame oil with a little honey. It gives a savoury‑sweet coat that clings to cocktail sausages and works brilliantly as party food.

Wholegrain vs Dijon, and when to add heat

• Love a classic? Stick with wholegrain mustard for pops of seed and texture.
• Want silk? Use dijon mustard for a smoother mouthfeel.
• Add chilli flakes or a dash of hot sauce a little at a time — taste as you go.
• For a festive swap, replace hoisin with marmalade or cranberry sauce for citrus lift.
• If you need gluten‑free, use tamari instead of soy — it keeps depth without wheat.

Keep the sauce gently bubbling until it just coats the sausages — stop before it overcooks. Write down any tweaks. Those little notes become your favourite ingredients for future gatherings.

Serving ideas and party food tips

Want fuss-free presentation that still looks special? I have a few go-to ideas that make hosting easy and keep the focus on good company.

Canapés and centrepieces:

• For effortless canapés, pile the sausages into a warm serving bowl and place a pot of cocktail sticks beside it — clean, fun and fast.
• Finish with toasted sesame seeds just before serving for crunch and aroma; the small pop of texture lifts every bite.
• Fancy a centrepiece? Hollow a crusty boule, reserve the top as a lid, then tip the glazed ones into the bowl for a rustic showstopper.

Dips that pair really well:

• Mustard mayo — good‑quality mayonnaise whisked with mustard to taste. Creamy, tangy and perfect with honey mustard‑glazed links.
• Ketchup‑honey‑soy‑mustard sauce — sweet, savoury and familiar; great for guests who like a classic dip.
• Quick aioli — shop mayo whisked with roasted garlic and lemon. Rich, garlicky and low effort.

What to serve on the side:

• Make it a meal with creamy mash and seasonal greens, or oven‑bake jacket potatoes and offer butter and grated cheese.
• Keep a light salad on the table — peppery leaves and a sharp dressing cut through the richness really well.
• For cosy nights, set a baked Camembert or small fondue nearby — dunking the sausages is outrageously good.
• Plan a second tray to stay warm. When the first batch disappears in minutes, you’ll be glad of the backup.

Pro tips to nail texture and flavour

A few small habits in the pan make the difference between a gloss that wows and a glaze that burns. I keep things simple so you get great results every time—less guesswork, more praise from your guests.

Give the sausages space: always work in a single layer. Crowding traps steam and stops browning; a wide pan or a roomy tray matters when you scale up.

• Shake the tray halfway for oven methods so every side gets colour and nothing sticks.
• Keep heat moderate once honey and mustard hit the pan—sugars caramelise fast, then burn faster.
• Stir and turn regularly—movement prevents catching and builds an even, glossy glaze.
• Work in batches when needed and combine with the sauce at the end for consistent results.
• Use your senses: if the sauce sizzles aggressively, lower the heat a touch.
• Rest for a minute off the heat so bubbles settle and the coating sets before you serve.

Taste, then tweak—more mustard for tang, a drop of honey for balance or a splash of soy in the hoisin version for depth. Garnish last so seeds and herbs keep their crunch. Keep a damp cloth nearby to tidy edges and make the food look as good as it tastes.

Make ahead, reheating and storage

Plan ahead and you can turn party prep into a calm, twenty‑minute job that still feels freshly cooked. I keep things simple so you can enjoy the evening, not stress in the kitchen.

Chill for up to 2–3 days; gentle reheat on hob or in oven

Store cooked sausages in an airtight container for 2–3 days. Cool quickly, pop into the fridge and label with the date.

To reheat, warm gently on the hob over low–medium heat and stir so the glaze loosens without catching. Alternatively, use the oven at 200C/180C Fan for about 10 minutes until piping hot.

Freezing notes and doing parts in advance

• Freeze only after the first cook: brown, drain on kitchen paper, toss with glaze and freeze in single layers for up to 3 months.
• Reheat from frozen in the oven at 200C/180C Fan for 15–20 minutes, turning once; watch the sauce as it warms and thickens.
• If the glaze tightens on reheating, stir briefly and add a teaspoon of water. Skim excess fat from the bowl to keep flavours bright.
• Label containers with date and flavour—handy when you’ve made both honey and mustard or hoisin batches.
• Remember portion sizes — these pork treats are rich and lower portion counts help control calories.

Conclusion

That glossy glaze and simple pan work make this a go-to for quick entertaining — and you’ll find it easy to tweak.

I keep serving simple: a warm bowl, cocktail sticks and a scatter of sesame seeds make the plate pop. Offer mustard mayo or ketchup‑honey and a couple of dips so people can help themselves.

Turn them into a meal with a creamy mash, greens or a jacket side. Prefer the oven? Use 180C/355F for quick batches or 200C/180C Fan for larger trays.

Store cooked links chilled for 2–3 days and reheat gently. This sausages recipe is forgiving — swap mustards, add heat or try a hoisin‑sesame twist and make it yours.

Cook it, share it, then tell me what you changed — I love hearing which version the crowd loved most.