6 Vienna sausages (approx. 9cm long)
150g cream cheese
Quarter red pepper
A few sprigs parsley
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.
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