These yummy chipolatas already contain cranberries, so cooking them with fresh cranberries and orange at Christmas adds an extra sweetness.  You can serve up in the dish with a pot of cocktail sticks… or a handful of forks if everyone’s really hungry!  It’s a great option for a winter warmer.  Just add mulled wine for the ultimate festive feed!

Pork & Wensleydale Sticky Cranberry Canapés

Serves 12 (depending on hunger)
Preparation time 10 mins
Cooking time 20 minutes


2 packs HECK Pork & Wensleydale Chipolatas

1 red onion finely sliced

1 tbsp olive oil

300g fresh cranberries

2 tbsp demerara sugar

1 tbsp balsamic vinegar

Zest and juice of an orange


Cut the sausages in half using sharp scissors.  Heat the olive oil in a large cast iron pan or deep frying pan over a medium heat, and add the red onion.  Cook for a couple of minutes before adding the sausages.  Continue to cook for 10-12 minutes until the sausages are cooked through and have picked up a bit of colour.

Throw the balsamic vinegar, cranberries, sugar and orange juice into the pan with the sausages and onions, and stir well to combine.  Cook for a further 3-4 minutes until the cranberries have started to pop, then season well with ground black pepper and serve up with the orange zest scattered on the top.

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