Truffle Hot Dog Canapes

Ingredients

• 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

Method

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.