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["Preheat the oven to 350 degrees F. In a bowl, whisk together the ginger conserve, mustard, garlic flavored oil and soy sauce.", "Turn the sausages in the mustardy mix and then arrange them on either a large, shallow-sided tin or 2 smaller tins.", "The height of the tin's sides will determine how quickly the sausages color and cook.", "If you are using high-sided tins, they will need about 45 minutes in the oven; cooked on a shallower tray, 30 minutes should be fine.", "And do line with foil or use throwaway foil trays, or washing-up will be a nightmare.", "To serve the sausages in their bread bowl, cut a circle around the top of the bread to take off a ""lid"".", "Put this lid on one side for a moment, and tear and pull out the doughy filling with your hands, leaving the crust intact so that you have a hollow bowl.", "Fill this emptied-out loaf with as many sausages as you can - you may have to top up with a few as you go - and then you can balance the lid at a jaunty angle for maximum effect and your guests' amusement.", "Serve with a small pot of cocktail sticks to spear the sausages, but if you're skipping the bread bowl option, let the hot sausages cool slightly before handing them out.", "Make ahead note:", "Put coating mixture in a resealable bag, add sausages and refrigerate for up to 2 days - put bag in bowl or on plate in case of leakage.", "Cook as directed in recipe.", "Freeze note:", "The sausages can be frozen in bag with coating for up to 3 months.", "Defrost overnight in fridge - put bag in bowl or on plate in case of leakage.", "Cook as directed in recipe."]
