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

Ingredients for people

  • 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
  • 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

  • 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.

  • 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

Chef's tip

«If you want your ham crispy pan fry the sausages in a little butter them they have been baked.»

A sausage roll in ham, not pastry and topped with cranberry sauce and red currants

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  • Preparation  20mins
  • Cooking time  20mins
  • Rest time  10mins