Berries & Sausages Canape
Berries & Sausages Canape

Ingredients

Method

  • 2 red onions, sliced
  • 2 tbsp olive oil
  • 400g uncooked cocktail sausages or similar
  • 1 heaped tbsp cranberry or redcurrant jelly
  • 200g frozen sour red berries
  • 1 tangerine, zest only
  • Fry the red onions in a pan for about 5 mins. Add the sausages to the pan, and once they have started to brown all over, add the jelly and the berries.
  • Cook on a low heat for about 20 minutes - you want everything nicely caramelised and sticky. Grate over the zest, and serve as part of a platter of treats.
30 mins
10 serving
This recipe pairs perfectly with the Baptiste Bertrand 'Pleine Tete' Gamay 2019 from Beaujolais, France.

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