HECK’s Pork and Wensleydale Sticky Cranberry Canapes

SnackServes 12

As we are now officially in the festive season it’s time to start thinking about your Christmas party fare. These delicious chipolatas from Bedale based HECK already contain cranberries, so cooking them with fresh cranberries and orange at Christmas adds an extra sweetness.  Serve to your guests in the dish with a pot of cocktail sticks and a glass of mulled wine for the ultimate festive canapes!

Ingredients

2 packs HECK Pork & Wensleydale Chipolatas

1 red onion finely sliced

1 tbsp olive oil

300g fresh cranberries

2 tbsp demerara sugar

1 tbsp balsamic vinegar

Zest and juice of an orange

Method

  1. Cut the sausages in half using sharp scissors.  Heat the olive oil in a large cast iron pan or deep frying pan over a medium heat and add the red onion.
  2. Cook for a couple of minutes before adding the sausages, then continue to cook for 10-12 minutes until the sausages are cooked through and have picked up a bit of colour.
  3. Throw the balsamic vinegar, cranberries, sugar and orange juice into the pan with the sausages and onions, and stir well to combine.
  4. Cook for a further 3-4 minutes until the cranberries have started to pop, then season well with ground black pepper and serve up with the orange zest scattered on the top.