Honey Mustard Sausages

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.

close up of dipping Sticky Honey Mustard Sausage in sauce

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.

mini cocktail smokies , honey , mayonnaise , grainy mustard , dijon mustard , yellow mustard , soy sauce , garlic powder , salt with labels to make Honey Mustard Chicken

Best Ingredients

Sausages: Use fully cooked mini cocktail smokies, perfect for a bite-sized appetizer. If they seem a little wet, pat them dry so the sauce clings better. Can’t find the cocktail smokies? Cut regular smoked sausage into bite-sized pieces and bake a little 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, warm it in the microwave for a few seconds.
Mayo: The mayo can be swapped with light mayo, avocado mayo, or a dairy-free mayo. Keep the dip chilled so it stays thick and creamy.

adding ingredients together to make honey mustard sauce for Sticky Honey Mustard Sausage

pouring honey mustard sauce over sausages to make Sticky Honey Mustard Sausage

cooked Sticky Honey Mustard Sausage in a dish

How to Make Honey Mustard Sausages

Stir together the honey mustard sauce (full recipe below).
Mix some of the mustard mixture with 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.

Stirring the smokies once or twice keeps an even glaze coating.
For a thicker, stickier finish, use a wider baking dish so moisture evaporates faster.
If the glaze looks thin at first, keep baking for a few more minutes. It thickens as it reduces.
Easy to double for a crowd. Use two baking dishes so they brown instead of steaming.
To keep warm for guests, bake until thick, then transfer to a warm setting in a slow cooker. Keep the dip separate.

top view of Sticky Honey Mustard Sausage

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.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 20 minutes

5 minutes

Total Time 30 minutes

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.

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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

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