Serves: 6
Pigs in Blankets with a Twist
- Prep Time
- 20 min.
- Cooking Time
- 15 - 30 min.
- Method
- Indirect
- Prep Time
- 20 min.
- Cooking Time
- 15 - 30 min.
- Method
- Indirect
Ingredients
- DEVILS ON HORSEBACK
- 12 best quality chipolatas (this may need to be ordered in advance from a butcher)
- 250g dried dates
- 1 pack rindless streaky bacon
- SPANISH STYLE PIGS IN BLANKETS
- 500g Chipolatas sausage
- 200g Sliced pancetta
- 100g Sun dried Tomatoes
- 100g Chorizo sausage
- 20g Fresh oregano
Instructions
- 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
- 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.
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:
Spanish Style Pigs in Blankets:
Ingredients
- DEVILS ON HORSEBACK
- 12 best quality chipolatas (this may need to be ordered in advance from a butcher)
- 250g dried dates
- 1 pack rindless streaky bacon
- SPANISH STYLE PIGS IN BLANKETS
- 500g Chipolatas sausage
- 200g Sliced pancetta
- 100g Sun dried Tomatoes
- 100g Chorizo sausage
- 20g Fresh oregano
