Festive canapes- Parma ham sausages with red currants and cranberry sauce Recipe

Method

• 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