Devil pigs on horseback
- Portion size: Makes 8
- Hands-on time 15 min. Oven time 15 min
- Difficulty: easy
Devils on horseback meet pigs in blankets for this ultimate mash-up of bacon-wrapped goodness. The sticky sweetness of the prunes contrasts with the deep saltiness of the pork, with sage and rosemary keeping everything aromatic. They’re just begging to be dunked into a bowl of cranberry sauce.
Pigs in blankets for dinner? Our pigs in blankets traybake makes a filling Twixmas dinner.
Join Extradelicious to unlock Cook Mode
Ingredients
- 4 rashers streaky bacon
- 8 chipolatas
- 8 prunes, halved
- ½ bunch sage, leaves picked
- 4 rosemary sprigs, chopped into smaller sprigs with any woody stalks removed
- Cranberry sauce to serve (optional)
Join Extradelicious to unlock Cook Mode
Method
- Heat the oven to 170°C fan/gas 5. Cut each rasher of bacon in half, then run the back of a knife along each piece to stretch them out a little.
- Wrap each stretched piece of bacon around each chipolata, tucking in 2 pieces of prune into each package. Tuck in the rosemary and a few sage leaves as you work, then use cocktail sticks to hold everything in place. Put on a roasting tray.
- Roast in the oven for 25-30 minutes until golden and crisp, turning occasionally so they cook evenly. Remove the cocktail sticks before serving, then serve with the cranberry sauce as a dip (if using).
Nutrition
- 124kcals Calories
- 8.5g (2.9g saturated) Fat
- 8.3g Protein
- 3.4g (1.8g sugars) Carbs
- 0.5g Fibre
- 1g Salt
Leave a comment, question or tip