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Devil pigs on horseback

Name: Devil pigs on horseback
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 8
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)

By: Tom Shingler
Head of food, delicious.

Published: 16 Nov 22
Updated: 18 Mar 24

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.

Easy
December 2022

Test kitchen approved

Makes 8
Hands-on time 15 min. Oven time 15 min

Pigs in blankets for dinner? Our pigs in blankets traybake makes a filling Twixmas dinner.

Nutrition: per serving

Calories: 124kcals
Fat: 8.5g (2.9g saturated)
Protein: 8.3g
Carbohydrates: 3.4g (1.8g sugars)
Fibre: 0.5g
Salt: 1g

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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)

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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).