Prepare to dazzle your guests with this trio of exquisite canapés that will elevate any gathering to a culinary masterpiece. Each bite-sized delight features the finest ingredients artfully arranged on Peters Yard Sourdough Crackers, adding a touch of sophistication to your soirée.

Sausages cooked in Red Wine and Sage with Gorgonzola on Peter’s Yard Original Sourdough Crackers

Use sausages with a high meat content for this recipe, ones with little or no rusk in the mix is good so the sausages will cook firm in the red wine sauce. Serve the cooked sausages sliced into fat coins draped over a spoon of gorgonzola on a sourdough cracker as ultimate party food to serve with drinks this festive season. This is everything a fancy snack should be, crunchy, savoury, salty, creamy and with a suggestion of sweetness from the red wine that you’ve cooked the sausages in. Always cook with wine that you wouldn’t mind drinking a glass of, one for you, and one for the pot, a sure-fire route to delicious food.

Serves 4 as a canapé


4 tbsp good olive oil
2 shallots, peeled and finely sliced
2- 3 garlic cloves, peeled and finely chopped
400g sausages, high meat content, little or no rusk
2 bay leaves, scrunched a little
1 tsp fennel seeds, crushed a little
1 tbsp plain flour
200ml good dry red wine
Salt and plenty of freshly ground black pepper, to taste
Small bunch sage, leaves picked
150g gorgonzola dolce
Peter’s Yard Sourdough Original Crackers, to serve


Heat the olive oil in a good saucepan over a moderate heat and add the whole sage leaves. Cook until the sage leaves bubble and the leaves turn crisp. Remove the sage leaves with a slotted spoon and drain on kitchen towel, reserving the oil in the pan.

Add the shallots to the oil in the pan and cook for around 5 minutes over a moderate – low heat until soft and just beginning to take on some colour, add the sausages and cook for around 5 minutes to par cook and even take on a little colour, add the garlic, pinch of salt and plenty of freshly ground black pepper. Add the bay leaves and cook for 1 minute more until all is fragrant.

Add the flour to the sausages in the pan, stirring well to coat, then add the red wine, turn up the heat and bring the pan to a gentle simmer. Reduce the heat back down to moderate and cook uncovered for around 20 minutes, until the sauce surrounding the sausages is thickened and rich. Check the seasoning, adding more salt if necessary (remember sausages can be salty) and be generous with the black pepper. Remove from the heat, just warm or room temperature is fine for this canapé.

When ready to assemble, cut the sausages into fat coins and top each Peter’s Yard sourdough cracker with a small blob of gorgonzola, add a piece of the cooked sausage and drizzle over with a little of the reduced red wine and shallot sauce then top with a crisp fried sage leaf to serve.

Peters Yard Rye and Charcoal Cracker with Goat Cheese, Fresh Fig, Honey and Walnut

Serving: 4–6
Preparation time: 15- 20 minutes


Peters Yard Rye and Charcoal Sourdough Crackers
100g goat cheese
2 fresh figs, thinly sliced
Honey, to drizzle
A handful of walnuts, lightly crushed
Edible flower for garnish (optional)


Place the striking black Peters Yard Charcoal Cracker on a serving platter, its intriguing appearance the perfect foundation.

Spread a generous dollop of creamy goat cheese atop the cracker, providing a delightful tang to complement the sweetness of the figs.

Carefully layer the thinly sliced fresh figs on the goat cheese, creating an elegant and visually appealing arrangement.

Drizzle a touch of golden honey over the figs, enhancing the fruity flavours and adding a hint of luxurious sweetness.

Finally, scatter the lightly crushed walnuts on top, offering a delightful crunch that harmonies with the creaminess of the goat cheese.

Add some edible flowers for burst of colour if you like.

Peters Yard Pink Peppercorn Crackers with Brie, Pear, Balsamic Glaze, and Rocket

Serving: 4 – 6
Preparation time: 15- 20 minutes


Peters Yard Pink Peppercorn Crackers
150g Brie cheese, sliced
1 ripe pear, thinly sliced
Balsamic glaze, to drizzle
A handful of fresh rocket leaves

What to do:

Present the Peters Yard Pink Peppercorn Crackers on a platter, its sprinkling of peppercorns hinting at the delightful flavours within.

Arrange the slices of creamy Brie cheese on the crisp bread, offering a sumptuous foundation for the canapé.

Add the thinly sliced ripe pear on top of the Brie, providing a perfect balance of sweetness and juiciness.

Drizzle a touch of balsamic glaze over the pear, its tangy depth enhancing the overall flavour profile.

Finally, crown the canapé with a handful of fresh rocket leaves, adding a peppery bite and a touch of vibrant greenery.