Truffle Hot Dog Canapes
Rated 5.0 stars by 1 users
Servings
12
Diet Type
White-Meat
Miniature brioche buns filled with gourmet sausages, gherkins, sprout and red cabbage slaw and onion rings, all topped with your choice of truffle mustard, ketchup or mayo. These indulgent hot dog canapés are perfect bite-sized luxury.
Ingredients
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12 chipolata pigs in blankets
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6 Brioche rolls, halved
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2 tbsp Gherkins
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1 Shallots, finely sliced into rings
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Beer batter – 2 tbsp plain flour, 2 tbsp beer, 1 tsp baking powder, pinch of salt and pepper
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4 tbsp veg oil – for frying
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6 Sprouts, finely sliced
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1 radicchio or red cabbage leaf, shredded
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TruffleHunter Black Truffle Ketchup
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TruffleHunter Black Truffle Mayonnaise
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TruffleHunter Black Truffle Mustard
Directions
Preheat your oven to 180˚C and bake your pigs in blankets for 20 minutes until cooked.
Mix your batter in a small bowl with a whisk and dunk in your shallot rings. Then fry in hot oil for 4-5 mins until golden and crispy.
Finely shred your sprouts and endive and then start building your hot dog canapes.
Offer your guests a choice of truffle sauces and lay in a cooked sausage, some slaw, pickles and crispy shallot rings. Finish with a festive grating of fresh truffle and serve.
