You will need
500 g pack of small chipolata pork sausages
1 x 200 ml Ina Paarman’s Honey & Mustard Coat & Cook Sauce
Adjust oven rack to middle position. Preheat oven to 180°C.
Use scissors to snip the links between the sausages and arrange them in a single layer in an ovenproof dish.
Spread the Honey Mustard Sauce over.
Bake for 35 minutes until nicely browned, turning chipolatas halfway through.
Instead of chipolata sausages, which are mini pork sausages, you can use chicken sausages.