Truffle Hot Dog Canapes


    • 12 chipolata pigs in blankets
    • 6 Brioche rolls, halved
    • 2 tbsp Gherkins
    • 1 Shallots, finely sliced into rings
    • Beer batter – 2 tbsp plain flour, 2 tbsp beer, 1 tsp baking powder, pinch of salt and pepper
    • 4 tbsp veg oil – for frying
    • 6 Sprouts, finely sliced
    • 1 radicchio or red cabbage leaf, shredded
    • Black Truffle Ketchup
    • Black Truffle Mayonnaise
    • Black Truffle Mustard


  1. Preheat your oven to 180˚C and bake your pigs in blankets for 20 minutes until cooked.
  2. 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.
  3. Finely shred your sprouts and endive and then start building your hot dog canapes.
  4. 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.