Gluten Free Sausage and Mash Canapes
1 hr 10 min.
- 10 slices gluten-free bread (crusts removed)
- olive oil
- Sea salt
- 8 gluten-free cocktail sausages
- 1 small onion (chopped)
- 2 medium potatoes (cut into chunks)
- 3 tablespoons butter
- 1 tablespoon gluten-free French mustard
- To garnish
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 16 mini muffin tins.
Use a rolling pin to gently flatten the bread. Brush both sides of the bread slices with oil and one side with sea salt.
Using a cutter, cut out rounds to fit the tins. Line the tins with the salt coated side on the outside.
Bake for 10-12 minutes until golden and crisp. Cool in the tins for a few minutes. Place on a wire rack to cool completely.
Increase the oven temperature to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
Place the sausages on the tray and bake for 10-12 minutes until cooked through.
Heat about 1 tablespoon olive oil in a frying pan and cook the onions until soft but not browned.
Cook the potatoes in a pan of boiling salted water until soft. Drain and mash with the butter. Season to taste with salt and pepper. Stir in the mustard.
Divide the mashed potatoes between the bread cases and top with the onions. Cut the sausages in half and arrange on top.
Garnish with thyme.