Devil pigs on horseback
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Devil pigs on horseback

By Sara Buenfeld

Contains pork – recipe is for non-Muslims only
Pigs in blankets meet Devils on horseback in this combo – perfect as a side with Christmas dinner or Sunday roast, or as a party canapé

  • Prep:15 mins
    Cook:20 mins
    plus at least 3 hrs soaking
  • Easy

Nutrition per serving

  • kcal 127
  • fat 9g
  • saturates 3g
  • carbs 4g
  • sugars 3g
  • fibre 1g
  • protein 7g
  • salt 0.8g

Ingredients

  • 12 ready-to-eat pitted prunes
  • 12 ready-to-eat apricots
  • 100ml dry white wine or orange juice
  • 12 rashers streaky bacon, halved
  • 1-2 tbsp English mustard
  • 24 meaty chipolatas sausages (we used Cumberland)
  • olive oil, for brushing

Method

  1. Soak the prunes and apricots in the wine or juice, preferably for 3 hrs or more. Smear a piece of bacon with a little mustard, then use it to wrap round a prune or apricot and a sausage. Repeat with the remaining ingredients to make 24 and arrange on a baking tray.

  2. Heat oven to 220C/200C fan/gas 7, brush with a little oil and bake for 18-20 mins until cooked and golden.

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