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Smoked Sausage Reindeer Recipe

Smoked Sausage Reindeer Recipe

These guys are so cute, they'll probably be gobbled up as soon as you round them up.


  • 1/3 cup Dijon or honey mustard
  • 1/4 cup mayonnaise
  • 1 French-style loaf of bread (12 to 14 inches long)
  • A few radishes
  • 24 small smoked sausages (such as Thorn Apple Valley's Cocktail Smokies)
  • Frizzle-top toothpicks
  • Wooden skewers, cut into various lengths


Make the dip by whisking together the mustard and mayonnaise in a small bowl and keep it chilled until you're ready to use it.

With a serrated knife, score a 4- by 2-inch outline in the top of a loaf of French bread (adults only). Scoop out enough bread to create a shallow trough for the mustard (but don't fill it yet). Toast the loaf in the oven to crisp it (this will keep the dip from soaking into the bread), then let it cool. Meanwhile, cut the radishes into little cone-shaped noses (again, adults only).

Bring a medium-size pot of water to a boil. Simmer the sausages for 1 minute -- any longer and the links may split. Drain the water from the meat. As soon as the sausages are cool enough to handle, your kids can insert frizzled toothpick antlers into the tops and push radish noses into the ends.

Insert a skewer into the bottom of each sausage and pipe on mustard-dot eyes (No pastry bags? Use the plastic bag trick: just spoon the mustard into the corner of the bag, seal it, and snip the appropriate-size opening at the very corner and gently squeeze out your decorations!). Push the other end of the skewer into the bread. Serve as soon as you've herded up all of the reindeer and filled the trough with dip. Makes 24.