There’s a reason honey and mustard has been a pairing for centuries. The sweetness of honey caramelises under heat. The mustard cuts through the richness of the pork and stops it being cloying. Together, on a hot grill, they do something genuinely special — a sticky, golden crust on the outside, juicy and deeply flavoured through the middle.
Our Pork with Honey & Mustard Sausages are a limited edition, available online throughout June only. If you haven’t tried them yet, this month is your only window. They won’t be back until next year.
Why honey and mustard works so well in a sausage
Honey and mustard is one of those flavour combinations that sounds simple but is quietly sophisticated. Honey brings natural sweetness and, crucially, sugar — which under heat transforms into caramelisation. That’s the golden, slightly sticky exterior you get on a well-cooked honey and mustard sausage on the BBQ. It’s not a glaze added at the end. It’s already in the meat.
Mustard does the opposite job. It’s sharp, slightly acidic, and carries a gentle heat that cuts straight through the fattiness of the pork. Without it, a honey sausage would be one-dimensional and sweet. With it, you get balance — something rich and savoury with a warm, tangy edge that makes you reach for another one before the first is finished.
The combination also works exceptionally well outdoors. Both flavours are robust enough to hold their own against smoke, charcoal, and the competing aromas of a busy BBQ. They don’t get lost. They announce themselves.
How to cook honey and mustard sausages on the BBQ — the right way
This is where most people go wrong. A honey and mustard sausage on a raging hot grill is a disaster waiting to happen. The sugar in the honey catches fast, burns black on the outside, and leaves the inside underdone. You end up with a sausage that looks cremated and tastes bitter.
Here’s how to cook honey and mustard sausages on the BBQ properly:
Use medium heat, not high. If you’re on charcoal, let the coals die down to a white-grey ash before you start. If you’re on gas, medium is exactly what it says. You want steady, even heat — not a flame.
Cook with the lid down. This traps heat and cooks the sausage from all sides simultaneously. It slows things down in exactly the right way and reduces flare-ups that would scorch the exterior.
Turn every three to four minutes. Don’t leave them on one side and wander off. Regular turning ensures even caramelisation all the way around and prevents any one side from sitting in a hot spot too long.
Look for deep mahogany, not black. The colour you’re aiming for is a rich, deep golden-brown all over. That’s the honey caramelising properly. The moment you see any blackening, move the sausage to a cooler part of the grill immediately.
Total cooking time: 15 to 18 minutes. This will depend on the size of the sausage and the temperature of your grill, but 15 to 18 minutes at medium heat is your target range. If you’re unsure, cut one open — there should be no pink remaining and the juices should run clear.
Rest for two minutes before serving. This is the step everyone skips and everyone regrets skipping. Resting allows the juices to redistribute through the meat. Cut straight into a sausage off the grill and those juices run out onto the board. Rest it, and they stay where they belong — inside.
What to serve with honey and mustard sausages from the BBQ
The flavour profile of a honey and mustard sausage on the BBQ lends itself to a few natural pairings.
A sharp coleslaw cuts through the sweetness beautifully. Skip the sweet shop-bought versions — make one with a mustard and cider vinegar dressing to echo the flavours already in the sausage.
Sourdough or a good crusty roll is all you need as a base. The bread soaks up the cooking juices and any caramelised honey that’s escaped during cooking. Don’t waste it.
Caramelised onions are a natural partner. Slow-cooked onions develop their own sweetness that mirrors the honey without competing with it.
A cold, crisp lager or a dry cider balances the richness of the pork perfectly. If you’re going wine, a light, chilled Pinot Noir works surprisingly well — the acidity cuts through the fat.
Available this June only — order online from Grasmere Farm
Our Pork with Honey & Mustard Sausages are a limited edition, made by our butchers here in Lincolnshire and available online throughout June. Once June is over, they’re gone until next year.
If you’re planning a BBQ this month — or simply want something a bit different for the grill — these are worth having in your freezer. They’re available as part of our mix and match sausage offers too, so you can pair them with other Grasmere favourites.
Order Pork with Honey & Mustard Sausages →
About Grasmere Farm
Grasmere Farm has been producing award-winning, traditionally crafted meat from Lincolnshire since 1969. Our sausages are made on-site by our expert butchers using quality pork cuts and proper seasoning — no shortcuts, no fillers, no compromise. We sell online with delivery across the UK, and through our butchers’ shops in Market Deeping, Stamford, and Bourne.
Shop all sausages → | View our BBQ range → | Find our shops →
