Try a fresh twist on a festive classic with our two delicious recipes for Devils on Horseback and Spanish Style Pigs in Blankets.
Devils on Horseback:
Pinch the chipolata then twist it so you are making three little sausages from one then cut them all free with a sharp knife.
Flatten out the date on a board removing the stone then wrap it around the mini sausage.
Add a good sprig of rosemary before encasing the whole lot in half a rasher of streaky bacon.
Repeat this until you have made all your devils.
Add a little oil to a Weber Style Grill Pan.
Cook in-direct for around 25-30 minutes
Spanish Style Pigs in Blankets:
Finely chop the sun dried tomatoes, chorizo sausage and oregano together in a bowl and mix well.
Slice the chipolatas long ways, stuff with the mix and wrap with a slice of pancetta.
Preheat your grill to 200˚C indirect and cook for around 15 minutes until 75˚C core temperature.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
What do you need?
Recommended Tools
What do you need?
Recommended Tools
Recommended Tools carousel, use the previous and next arrows to navigate, or jump to any slide with the slide bullets.