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1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional, for a little heat)
Nonstick cooking spray (for the pan)
Directions
Preheat your oven to 375°F (190°C). Set a disposable aluminum pan on a rimmed baking sheet for extra stability, and lightly coat the inside of the pan with nonstick cooking spray. If you’re packing some to go, set out 1–2 small paper takeout boxes for serving later.
In a medium bowl, whisk together the honey, yellow mustard, Dijon mustard, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne (if using). Whisk until the sauce is smooth and the sugar is mostly dissolved.
Add the cocktail sausages to the prepared aluminum pan and spread them into an even layer. Pour the honey mustard mixture over the sausages, using a spatula to scrape the bowl so you get every bit of the sauce.
Toss the sausages gently in the pan until they’re all evenly coated in the honey mustard sauce. Try to keep them in a single layer so they brown nicely instead of just steaming.
