This just adds another dimension to your pork sausages. Great with breakfast or as a cocktail snack.
I agree with Nigel Slaters’s philosophy around cooking pork sausages – the slower the better. He dedicates a whole chapter to sausages in his book ’Real Food’..and says….’I want a sausage that is sticky outside and juicy within. I want its skin to be tight, glossy and deep golden brown, and to be coated in that savoury, Marmite like goo that only comes with slow cooking.’
Fry the pork sausages over a low heat turning all the time. I did mini ones, which tend to be dryer but cook quite quickly. About five minutes before they are done, add a good knob of butter and a few sprigs of rosemary. The butter gives the banger a nice golden brown colour. When they are cooked, drizzle some honey over and allow the sauce to just start bubbling, then immediately remove form the heat. If you cook them too much at this point, the butter and honey turn into toffee. Put them on a plate and sprinkle over the toasted sesame seeds. You could add mustard to the pan just before adding the honey, but I’m a Dijon freak, so like to dip the sausages in afterwards, thereby getting more on.
Adding rosemary and honey to bacon is also rather yummy!