Bangers and Mash – As A Canapé
Over a year ago
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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
SponsoredNederburg Winemasters Reserve Sauvignon Blanc 2009
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries. What a great wine this is! Full of fruit flavours
Method
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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.
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