Pre-heat the BBQ for 3-4 minutes on a medium-low heat with the lid on.
Divide the pigs in blankets between two Tapas Dishes and bake on the BBQ with the lid on for 20 minutes, turning occasionally.
Meanwhile mix together the honey, mustard and soy sauce, then divide equally between the Tapas Dishes and toss or stir to coat each sausage all over.
Replace the lid on the BBQ and turn off the heat. Leave the sausages for 4/5 minutes to become sticky in the glaze – they will continue to cook in the residual heat without the glaze burning.
Serve straightaway or can be eaten once cooled.