Devil pigs on horseback

Devil pigs on horseback
  • Serves icon Makes 8
  • Time icon Hands-on time 15 min. Oven time 15 min

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.

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

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)

Method

  1. 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.
  2. 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.
  3. 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).

Recipe By

Tom Shingler

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