PORK & WENSLEYDALE STICKY CRANBERRY CANAPéS

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

Ingredients

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

Steps

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.

Nutritional Info

Serving Size: 82g

Amount Per Serving

Calories: 169kcal

Total Fat: 11g

Saturates: 4.0g

Sugars: 5.4g

Salt: 0.74g

Protein: 9.0g

Carbs: 7.8g

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