Mini venison & blueberry dogs

• venison sausages↗12
• blueberry conserve↗2 tbsp tbsp
• balsamic vinegar↗4 tsp tsp
• brioche↗8

  rolls

• sprig of thyme↗

  (optional)

Step-by-step instructions

1. 1

   Roast the venison sausages following pack instructions, then cut into thick slices. Mix the blueberry conserve with the balsamic vinegar. Toast the brioche rolls, cut each one into 4, then slice the tops down the middle.

2. 2

   Arrange a piece of cooked sausage in each and top with a little blueberry mixture and a sprig of thyme, if wanted. Serve warm.