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Ingredients
6 Vienna sausages (approx. 9 cm long)
150 g cream cheese
1/4 red peppers
a few sprigs parsley
150 g cream cheese
1/4 red peppers
a few sprigs parsley
Method
- Cut the sausage on the diagonal and cut off the top of the sausage. Arrange the two halves to form a stocking and stick a wooden skewer through the halves to secure.
- Fill a small piping bag with the cream cheese and using a small star nozzle, pipe cream cheese stars around the top of the stocking.
- Cut out tiny circles from the red pepper using a small cutter or the top of a pen. Stick these onto the side of the stocking together with a sprig of parsley.
