Maple and mustard glazed sausages from Cook Simple: Effortless Cooking Every Day by Diana Henry

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Notes about this recipe

  • TrishaCP on January 10, 2015

    Not bad but not great. I liked the technique of roasting the sausages but the whole grain mustard I used (per the recipe) had many many seeds and didn't adhere to the meat- it ended up on the bottom of the pan. I assume the issue with the mustard prevented the promised sticky glaze to the sausages, because mine didn't have any. Anyone giving this a go should definitely consider using Dijon mustard instead.

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