Roast chicken with couscous & pine nut stuffing
Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite
Sticky chipolatas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 2 tbsp clear honey
- 2 tsp wholegrain mustard
- 2 tsp English mustard
- 390g pack cocktail sausage
Nutrition: per sausage
- kcal171
- fat13g
- saturates5g
- carbs8g
- sugars5g
- fibre1g
- protein6g
- salt1.3glow
Method
step 1
Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Mix honey and both of the mustards in a bowl. You can make the glaze 2-3 days ahead.
step 2
Add the sausages and toss well to coat them. Arrange the sausages, spaced apart, on the baking tray. Smooth any remaining glaze left in the bowl on top of the sausages to make them extra sticky. Bake for 20 mins until golden.
