Festive canapes- Parma ham sausages with red currants and cranberry sauce Recipe
A sausage roll in ham, not pastry and topped with cranberry sauce and red currants
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20mins
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20mins
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10mins
- Sausage meat : 600 g
- Parma ham slice(s) : 6 whole
- Red onion(s) : 1 whole
- Garlic clove(s) : 2 whole
- Maille wholegrain mustard : 3 Tsp
- Sage sprig(s) : 2 whole
- Flat leaf parsley : 0.25 bunch
- Maldon salt : 4 pinch(es)
- Freshly ground black pepper : 4 Turn
- Whole egg(s) : 1 whole
- Cranberry sauce : 50 g
- Redcurrant(s) : 50 g
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ETAPE 1
Preheat the oven to 200*
Peel and finely dice the onion.
Peel and finely dice the garlic.
Pick the leaves from the parsley and sage and finely slice.
Whisk the egg -
ETAPE 2
Over a low heat cook the onion with the sunflower oil for approx 1 minute.
Add the garlic, salt and pepper and continue to cook until the onion becomes translucent.
Cool and mix with the sausage meat, egg, mustard and herbs. Place in a piping bag. -
ETAPE 3
Lay a sheet of aluminium foil around A4 size onto a work surface, then do the same with cling film on top of the foil.
Put a sheet of parma ham onto the middle of the cling film, pipe a line of the stuffing mix down the center of the ham.
Fold the ham over on itself to create a sausage, then fold over the cling film, roll it together into a tight sausage, do the same with the foil.
Chill in the fridge to set the mix firm and bake in a hot oven for 20 minutes when needed.
Allow to cool before cutting into 1 inch pieces, turn them end on and top with a little cranberry sauce and a red currant or two
«If you want your ham crispy pan fry the sausages in a little butter them they have been baked.»
