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Pigs in blankets
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Serves: 6
12 gourmet pork chipolatas
8 pitted medjool dates, sliced into thirds
12 rashers smoked streaky bacon, halved
4 tbsp date or maple syrup
1. Preheat the oven to 220°C, gas mark 7. Pinch, twist and cut the sausages in the centre to make 24 small chipolatas. Wrap a piece of bacon around each sausage and piece of date.
2. Roast, seam-side down, on a baking tray for 20-25 minutes, turning halfway and pouring off any excess liquid, until crisp. Drizzle with the syrup; cook for 3-5 minutes, until caramelised.
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.
Typical values per serving:
Energy |
1,435kJ 343kcals |
---|---|
Fat | 17.7g |
Saturated Fat | 6.3g |
Carbohydrate | 25.7g |
Sugars | 18.3g |
Protein | 20.2g |
Salt | 2.2g |
Fibre | 0.8g |
This recipe was first published in December 2015.
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