Melt butter in a large skillet over medium heat, then add the cocktail sausages and brown for 5-6 minutes, turning as needed until they’re golden. Keep an eye on the skillet so the butter foams lightly, not browns too fast.

Add minced garlic to the skillet and cook for 30 seconds until fragrant, stirring to coat the sausages. The garlic should smell aromatic without turning dark.

Whisk honey, whole grain mustard, Dijon mustard, and soy sauce, then pour the mixture over the sausages. Stir immediately so the glaze spreads across the surface.

Simmer for 8-10 minutes over medium heat, stirring often, until the glaze is thick and sticky. Visual cue: the coating should cling to the sausages and look glossy rather than runny.

Sprinkle sesame seeds and chopped fresh chives over the sausages right before serving. Serve warm with toothpicks so the glaze drips slightly as each sausage is lifted.