Serves: 6
Rosemary Pigs in Blankets
Prep Time
25 min.
Cooking Time
20 min.
Method
Direct
Prep Time
25 min.
Cooking Time
20 min.
Method
Direct
Ingredients
- 12 best quality chipolatas (these may need to be ordered in advance from a butcher)
- 40g fresh rosemary sprigs
- 1 pack rindless streaky bacon
Instructions
- 01 Pinch each of the chipolatas in the centre then twist it so you are making two little sausages from one.
- 02 Cut them free with a sharp knife.
- 03 Lay a good sprig of rosemary along the length of each little sausage and wrap in half a rasher of streaky bacon.
- 04 Repeat this until you have made all your pigs in blankets.
- 01 Prepare the barbecue for indirect heat, approx. 180°C.
- 02 Place the Weber Original Grill Basket over the indirect heat and add a little oil.
- 03 Arrange the pigs in blankets onto the Weber Original Grill Basket, replace the barbecue lid and cook for around 25-30 minutes.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at Grill Academy now.
Ingredients
- 12 best quality chipolatas (these may need to be ordered in advance from a butcher)
- 40g fresh rosemary sprigs
- 1 pack rindless streaky bacon
Instructions
- 01 Pinch each of the chipolatas in the centre then twist it so you are making two little sausages from one.
- 02 Cut them free with a sharp knife.
- 03 Lay a good sprig of rosemary along the length of each little sausage and wrap in half a rasher of streaky bacon.
- 04 Repeat this until you have made all your pigs in blankets.
- 01 Prepare the barbecue for indirect heat, approx. 180°C.
- 02 Place the Weber Original Grill Basket over the indirect heat and add a little oil.
- 03 Arrange the pigs in blankets onto the Weber Original Grill Basket, replace the barbecue lid and cook for around 25-30 minutes.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at Grill Academy now.
