• 2.7 kg cocktail sausages
  • jar of french mustard
  • 1 large brown loaf
  • flour, egg and breadcrumbs for coating


  • Make a cut lengthways on the sausages, but don’t quite cut through them.
  • Spread inside with French mustard, roll in flour, egg and breadcrumbs and deep-fry.
  • Meanwhile, cut the top off the bread loaf and remove the bread from the inside of the loaf, leaving a shell and a lid.
  • Put the hot sausages in the shell and replace the lid.
  • Stick the cocktail sticks all over the lid to get the ‘porcupine’ appearance.
  • As well as looking good, the loaf will keep the sausages warm and grease-free!