• 10 quality pork bangers
• 62.5 ml wholegrain mustard
• 62.5 ml runny honey
Preheat your oven to 190°C. Line a baking tray with baking paper and drizzle with vegetable oil. Arrange the sausages in rows and smother with the honey-mustard glaze. Bake immediately for 25–35 minutes. You may need to turn them halfway through the cooking process and baste once again to ensure even cooking and perfect colour.
Serve piping hot or at room temperature, on their own or with a selection of delicious salads.