Maple-glazed sausage blinis
Kick off a festive party with these easy canapés, turning cocktail sausages into impressive bitesize party food
Blinis toppings
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 4 baby leeksor a 100g leek, trimmed, washed and halved
- 1 tbsp olive oilplus a drizzle
- 200g ricottadrained
- ½ lemonzested, plus 2 tsp of juice
- 10g parmesanor vegetarian alternative, finely grated
BLINIS
- 100g plain flour
- 1 eggseparated
- 50g ricotta
- 2 tbsp buttermelted, plus a little extra
- 100ml milk
Nutrition: per serving
- kcal165
- fat10.5g
- saturates5.5g
- carbs11.2g
- sugars1.5g
- fibre0.9g
- protein6.1g
- salt0.2g
Method
step 1
Heat the grill to high, rub the leeks with 1 tbsp of olive oil and grill, turning every 5 mins until really dark and charred – it will take up to 20 mins to char and be tender throughout. The leeks should be very soft when pressed. Leave to cool for a few minutes, then finely chop.
step 2
Put the ricotta into a food processor with the lemon, parmesan and a generous pinch each of salt and pepper, and blend until smooth and creamy. Fold in the leek.
step 3
In a large bowl, whizz together the blini ingredients (without the egg white) using a hand blender. Whip the egg white until firm peaks form, then gently fold into the batter until light and airy.
step 4
Heat a non-stick pan over a medium heat and add a small knob of butter, brushing it around the base of the pan. Add teaspoons of the batter to the pan, cook for 2-3 mins or until bubbles start to rise to the surface, then flip and cook for another 1-2 mins, or until golden on both sides. Remove from the pan and repeat with the remaining batter.
step 5
Top the blinis with the whipped ricotta, and top with your choice of toppings from the list above.
