A real crowd-pleaser as a Christmas Day side dish or party canapé, these playful festive nibbles will disappear fast. Each cocktail sausage is stuffed with Rock Star, our award-winning vintage cave-aged Cheddar, and wrapped in streaky bacon that’s...
A real crowd-pleaser as a Christmas Day side dish or party canapé, these playful festive nibbles will disappear fast. Each cocktail sausage is stuffed with Rock Star, our award-winning vintage cave-aged Cheddar, and wrapped in streaky bacon that’s baked until crispy. Serve with a bowl of Hot Honey as a sweet and spicy dip.
Preheat the oven to 180°C.
Cut Rock Star into Snowdonia’s “slate” cut (refer to the cutting guide)
Slice each cocktail sausage down the middle, without cutting all the way through, and stuff with a piece of cheese.
Press the sausage closed firmly to seal the opening so the cheese doesn’t ooze out during cooking.
Cut the bacon rashers in half. Wrap each stuffed sausage with half a bacon rasher.
Arrange them on a baking tray and roast for 20-25 minutes, turning halfway through, until the bacon is crisp and the cheese is melted.
Serve hot with Hot Honey for dipping.
Preheat the oven to 356°F.
Cut Rock Star into Snowdonia’s “slate” cut (refer to the cutting guide)
Slice each cocktail sausage down the middle, without cutting all the way through, and stuff with a piece of cheese.
Press the sausage closed firmly to seal the opening so the cheese doesn’t ooze out during cooking.
Cut the bacon rashers in half. Wrap each stuffed sausage with half a bacon rasher.
Arrange them on a baking tray and roast for 20-25 minutes, turning halfway through, until the bacon is crisp and the cheese is melted.
Serve hot with Hot Honey for dipping.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
