As far as I’m concerned it’s not a party unless there are some kind of sausages and this recipe is exactly the kind of thing I love to make when I’m hosting a party. A recipe like this can be set out with a few small plates or cocktail napkins so guests can pick and enjoy as they please while I get on with other things like making drinks or welcoming guests. This recipe is also lovely to make and set on a table as a starter or a casual nibble to enjoy with drinks. Everyone picking from the same board makes it more social and lots of fun!
When it comes to the bread, you can really use whatever you like as long as the shape is right. You’re looking for something that looks like a flattened out sphere, almost like a slightly deflated basketball. It can be sourdough or French or wholewheat – choose what you like and can find at your local grocery store or bakery and look for something that’s crusty, sturdy and really good quality because the bread bowl is all part of the eating – it’s not just there for looks. Let’s get started!
Ingredients
- 4 tablespoons grainy mustard
- 4 tablespoons honey
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon of dried chilli flakes
- 6 tablespoons light brown soft sugar
- Pinch of salt
- 24 chipolatas
- One bread boule
Method
- Preheat the oven to 180°C / 160° Fan / 350°F and line a sheet pan or shallow roasting tin with foil.
- Add the grainy mustard, honey, olive oil, lemon juice, chilli flakes, brown sugar and salt to a large mixing bowl and whisk together until well mixed.
- Add the sausages to the mixing bowl and toss them around in the mustard mixture until they’re all well coated.
- Tip the sausages and all of the honey mustard mixture into the foil lined tin and make sure they’re all coated and glossy with the mixture. Pop the sausages into the oven and cook for 30 minutes or until the sausages have cooked through and taken on some crispy, bronze colour.
- While the sausages are cooking you can prepare the bread bowl. Cut the bread around the top in a circular motion to make the lid. Hollow out the inside of the bread loaf to make room for the sausages to go in, similar to how you’d hollow out a pumpkin for carving at Halloween. Arrange the sausages into the bowl in a way that they will stick out the sides of the bowl lid and pour any of the pan juices over them into the bowl. Pop on the lid and serve on a cutting board with a knife for cutting off pieces of bread and cocktail sticks for the sausages.
