Bangers and Mash – As A Canapé
Over a year ago
3,697 views
Ingredients
- 500g Herb and pork cocktail sausages
- 250g Mange Tout
- 500g Noisette Potatoes
- 25 Cocktail sticks
- 1 Silver Tray
- 2 tbs Grain Mustard
- 250ml Honey
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Method
-
1
1. Cook the cocktail sausages till brown. Do not over cook them otherwise they will dry out!
2. Blanche the mange tout in a pan of water for 1 minute once the water comes to the boli. Drain immediately. Put to the side.
3. Roast the noisettes until crispy and brown.
4. Heat the honey up (be careful not to boil). Place in a small sauce dish, add the grain mustard and stir in.
5. To assemble, make sure all the ingredients are warmed. Then place one end of the mange tout on the cocktail stick, then the cock tail sausage, then bend the mange tout and attach to the top of the cocktail stick.
6. Place on the silver tray with the Honey and Mustard Dip in the centre.
Similar Recipes
View all similar
Comments (0)