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Nigellas Wholegrain mustard and ginger cocktail sausages

From Nigella Kitchen

100g/3½oz ginger conserve
100g/3½oz wholegrain mustard
1 tbsp garlic oil
1 tbsp soy sauce
50 good-quality cocktail sausages
1 round (approximately 23cm/9in in diameter) thick-crust sourdough or rye bread loaf, for serving (optional)

Preheat the oven to 180C/350F/Gas 4. Line one large or two small roasting tins with aluminium foil.

In a bowl, whisk together the ginger conserve, mustard, garlic oil and soy sauce.

Turn the sausages in the mustardy mixture, then arrange them in either a large, shallow-sided roasting tin or two smaller tins.

The height of the tin’s sides will determine how quickly the sausages colour and cook. If you are using high-sided tins, they will need about 45 minutes in the oven; cooked on a shallower tray, 30 minutes should be fine.

Serve the sausages as they are, with cocktail sticks for spearing (allow to cool slightly before you hand them out), or in a bread bowl.

To make the bread bowl, cut a circle around the top of the bread to create a ‘lid’. Put this lid on one side for a moment, and tear and pull out the doughy filling with your hands, leaving the crust intact so that you have a hollow bowl. Fill this emptied-out loaf with as many sausages as you can – you may have to return to the kitchen to top up as you hand them around – and then you can balance the lid at a jaunty angle for maximum effect and your guests’ amusement