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
In the kitchen:
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.
At the barbecue:
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.
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.
Ingredients
Instructions
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
In the kitchen:
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.
At the barbecue:
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.
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.