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Canapé Sausages

Serving the sausages with a choice of dips makes them perfect for canapés – or bring them to the table with your main course.

Makes 24

Hands-on time: 20 minutes

Cooking time: about 30 minutes

8 streaky bacon rashers

24 cocktail sausages

FOR THE HONEY MUSTARD DIP

6 tbsp mayonnaise

2 tsp runny honey

2 tsp wholegrain mustard

FOR THE BLUE CHEESE DIP

1 tbsp mayonnaise

50ml (2fl oz) soured cream

50g (2oz) creamy blue cheese, crumbled

Per sausage (honey mustard) 98 cals, 3g protein, 9g fat (3g saturates), 2g carbs (1g total sugars), 0g fibre

Per sausage (blue cheese) 72 cals, 4g protein, 6g fat (3g saturates), 1g carbs (0g total sugars), 0g fibre

1. Preheat the oven to 190°C (170°C fan) mark 5. Lay a bacon rasher on a chopping board. Run the back (blunt edge) of a sharp knife along the rasher a few times to stretch it slightly, then cut it into three shorter lengths. Repeat with the remaining rashers. Wrap a length of bacon around the middle of each sausage and arrange on a large baking tray (with the bacon seam down).

2. Cook the sausages in the oven for 30 minutes until golden and hot through.

3. Meanwhile, make the dips. Mix the honey mustard ingredients in a small serving bowl with some salt and pepper. Set aside. In a separate small serving bowl, for the blue cheese dip, mix the mayonnaise, soured cream and most of the blue cheese, mashing the blue cheese into the mixture. Crumble over the remaining blue cheese.

4. Serve the hot sausages with the dips on the side.

GET AHEAD

Prepare steps 1 and 3 up to a day ahead (do not preheat the oven). Cover the sausages and dips, and chill. To serve, preheat the oven to 190°C (170°C fan) mark 5, then complete steps 2 and 4.