Heck Chipolata Mini Toad-in-the-Hole with Mash & Cranberry Sauce

Makes approximately 12 mini canapés

These mini toad-in-the-hole bites are a festive twist on a British classic. Light, golden Yorkshire puddings are baked with HECK pork chipolatas, then topped with creamy mash and a pop of cranberry sauce. Ideal for Christmas parties, canapé boards or cosy winter gatherings.

Ingredients

• 12 HECK pork chipolata sausages

• 150 g mashed potato, smooth and creamy

• 6 tbsp cranberry sauce

Yorkshire Batter

• 1 egg

• 75 ml milk

• 75 g plain flour

• Pinch of salt

To Cook

• Oil, for the tray

Method

1. Preheat the oven

• Preheat the oven to 220°C.

• Generously oil a mini muffin tray and place it in the oven to heat.

2. Make the batter

• Whisk the egg, milk, flour and salt together until smooth.

• Rest the batter for 10 minutes while preparing the sausages.

3. Cook the chipolatas

• Brown the chipolata sausages in a frying pan until lightly coloured.

• Cut in half if large so they fit neatly into the muffin tray.

4. Assemble

• Carefully remove the hot muffin tray from the oven.

• Add a little extra oil to each hole if needed.

• Pour the batter halfway up each hole.

• Add one piece of sausage to each.

5. Bake

• Return the tray to the oven and bake for 15–18 minutes.

• Do not open the oven door until the puddings are fully risen and golden.

6. Finish

• Spoon or pipe a small swirl of mashed potato onto each mini toad-in-the-hole.

• Top with around ½ teaspoon of cranberry sauce.

7. Serve

• Serve warm as a canapé or festive nibble.