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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

Weber  Pigs In  Blankets X2 346X318
  • 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

    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.
Ingredients
Instructions

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