Mini venison & blueberry dogs
- Miriam Nice
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Makes 40
Easy
Prep: 20 mins
Cook: 35 mins - 40 mins
A star rating of 5 out of 5.1 ratingRate
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These cute mini hotdog canapés, using brioche rolls and venison sausages, are perfect for a festive party or buffet
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Ingredients
Nutrition
Units:
MetricUS
-
12 venison sausages
-
2 tbsp blueberry conserve
-
4 tsp balsamic vinegar
-
8 brioche
rolls
-
sprig of thyme
(optional)
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Nutrition: per canapé
- kcal106
- fat4g
- saturates2g
- carbs12g
- sugars3g
- fibre1g
- protein4g
- salt0.3g
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Method
-
step 1
Roast the venison sausages following pack instructions, then cut into thick slices. Mix the blueberry conserve with the balsamic vinegar. Toast the brioche rolls, cut each one into 4, then slice the tops down the middle.
-
step 2
Arrange a piece of cooked sausage in each and top with a little blueberry mixture and a sprig of thyme, if wanted. Serve warm.
Recipe from Good Food magazine, November 2014
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A star rating of 5 out of 5.1 rating
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