Truffle Hot Dog Canapes

Serves 4


      • 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 350˚F 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.