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Pigs in blankets
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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:
This recipe was first published in December 2015.