Mini venison & blueberry dogs
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Mini venison & blueberry dogs

By Miriam Nice

These cute mini hotdog canapés, using brioche rolls and venison sausages, are perfect for a festive party or buffet

  • Prep:20 mins
    Cook:40 mins
  • Easy

Nutrition per serving

  • kcal 106
  • fat 4g
  • saturates 2g
  • carbs 12g
  • sugars 3g
  • fibre 1g
  • protein 4g
  • salt 0.3g

Ingredients

  • 12 venison sausages
  • 2 tbsp blueberry conserve
  • 4 tsp balsamic vinegar
  • 8 brioche rolls
  • sprig of thyme (optional)

Method

  1. Roast the venison sausages following pack instructions, then cut into thick slices. Mix the blueberry conserve with the balsamic vinegar. Toast the brioche rolls, cut each one into 4, then slice the tops down the middle.

  2. Arrange a piece of cooked sausage in each and top with a little blueberry mixture and a sprig of thyme, if wanted. Serve warm.

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