Preheat the oven to 190℃ (180℃ fan)/375°F/gas mark 5.
Divide each chipolata sausage into two by pinching and twisting into smaller links and snipping apart with scissors. Place on a lightly oiled baking sheet. Bake the sausages for 20 minutes. Meanwhile mix the glazes.
For the sticky bbq sausages
Combine 1 tablespoon tomato ketchup, 1 tablespoon brown fruity sauce and ¼ teaspoon smoked paprika in a small bowl.
For the honey and mustard sausages
Combine 1 tablespoon of honey with 1 tablespoon whole grain mustard.
for the chilli soy and sesame sausages
Combine 2 tablespoons sweet chilli sauce with 1 teaspoon each sesame oil and soy sauce.
To complete
After 20 minutes remove the sausages from the oven and brush the glaze liberally over the sausages. sprinkle sesame seeds over the chilli, soy and sesame sausages if making. Return to the oven for 5-10 minutes until golden.
Transfer to a serving dish and serve with cocktail sticks.
Notes
Calories are calculated for the Honey and mustard Sausages only. Other sausages will vary.Serve hot or cold.