These sticky-sweet honey mustard sausages come with a quick mustard mayo dip. They’re oven-baked with pantry staples and minimal prep, for a party appetizer that takes almost no effort.
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Holly’s Recipe Highlights
This recipe makes a great appetizer and was inspired by this recipe, but I’ve swapped in Lil’ Smokies.
- Flavor: Sweet-tangy honey mustard glaze, savory sausage, plus a cool, creamy mustard mayo dip for dunking.
- Skill Level: This beginner-friendly recipe is made with fully cooked sausage, a one-bowl sauce, and bakes in one dish.
- Budget: Pantry condiments do the heavy lifting in this easy cocktail sausage recipe with no special ingredients needed.
- Serving Suggestions: Serve with toothpicks as an appetizer, or over rice as a main dish.
Ingredients
- Sausages: Use fully cooked mini cocktail smokies, perfect for a bite-sized appetizer. Pat them dry to help the sauce cling better. Can’t find the cocktail smokies? Cut regular smoked sausage into bite-sized pieces and bake for a few minutes longer, until browned.
- Mustard(s): Grainy mustard adds texture, classic yellow mustard balances the sharper mustards, and Dijon adds a sharp tang. Replace the Dijon with a spicy brown mustard if needed.
- Honey: Honey is what helps the sauce cling to the sausages. Runny honey is the best. If it’s too thick, microwave it for a few seconds.
- Mayo: The mayo can be swapped with light mayo, avocado mayo, or a dairy-free mayo. Keep the dip chilled to keep it thick and creamy.
How to Make Honey Mustard Sausages
- Stir together the honey mustard sauce (full recipe below).
- Mix some of the mustard mixture into the mayonnaise and refrigerate.
- Toss the smokies with the remaining mustard mixture in a baking dish.
- Bake. Rest 5 minutes, and serve with chilled mayonnaise dip.
Leftovers You’ll Love
- Refrigerate cooked sausages and dip separately in an airtight container for 4 days.
- Reheat sausages uncovered in a 350°F oven for 8 to 12 minutes, or microwave in short bursts, stirring once. Add a tiny drizzle of honey if they seem dry.
- Freeze the baked smokies on a sheet pan, then place them in an airtight container for up to 3 months. Thaw in the fridge and reheat in the oven. Don’t freeze the mayo dip.
Game Day Lineup
Did you enjoy these Honey Mustard Sausages? Leave a comment and rating below.
Equipment
Ingredients
- 1 pound mini cocktail smokies fully cooked
- 3 tablespoons whole grain dijon mustard
- 2 tablespoons Dijon mustard
- 1½ tablespoons yellow mustard
- 2 teaspoons soy sauce
- ⅓ cup honey
- ¾ teaspoon garlic powder
- ½ cup mayonnaise
- 2 green onions thinly sliced, for garnish
Instructions
- Preheat oven to 375°F.
- Place the cocktail sausages in a 2-quart baking dish.
- In a small bowl, combine whole grain mustard, Dijon mustard, yellow mustard, soy sauce, honey, and garlic powder and mix well. Transfer 4 tablespoons of this mixture to a second bowl, add the mayonnaise, and stir until smooth. Refrigerate the mayonnaise sauce for serving.
- Pour the remaining honey mustard glaze over the sausages and toss to coat. Bake for 20-25 minutes, stirring occasionally, until the glaze thickens and sausages start to brown.
- Once thickened, transfer the sausages to a serving plate and let them rest 5 minutes before serving. Garnish with green onion and serve with the mayonnaise dip.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Keep the sauce separate from the sausages.
Cooked sausages will also keep in the freezer for up to 3 months. It is not recommended to freeze the sauce.
Nutrition Information
Calories: 319 | Carbohydrates: 14g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 887mg | Potassium: 141mg | Fiber: 1g | Sugar: 13g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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Could these be made in a crockpot?
I haven’t tried it but that should work just fine. I would follow the time in this Crockpot Little Smokies recipe.
I’ve followed you for years and you have never disappointed me! After these, the steak is still 100%. Will definitely make these again. only difference is I sliced up some turkey smoked sausage instead of the Smokies, but still came out great!
Jason, I am happy to hear that you have been enjoying the recipe, including this mustard sausage recipe.