The BBC Good Food logo
Mini venison & blueberry dogs

Mini venison & blueberry dogs

loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes 40

These cute mini hotdog canapés, using brioche rolls and venison sausages, are perfect for a festive party or buffet

Nutrition: per canapé
NutrientUnit
kcal106
fat4g
saturates2g
carbs12g
sugars3g
fibre1g
protein4g
salt0.3g
Advertisement

Ingredients

  • 12 venison sausages
  • 2 tbsp blueberry conserve
  • 4 tsp balsamic vinegar
  • 8 brioche rolls
  • sprig of thyme (optional)

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

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content