Truffle & Artichoke Pesto Stuffing Balls wrapped in Bacon
Everyone knows that pigs in blankets are often the showstopping canape of Christmas. Our recipe is a little different with sausage meat balls wrapped in bacon with sage. Make them as big or small as you like for a canape or a main meal accompaniment.
250g Sausage Meat
250g Pork Mince
50g Chopped and Roasted Almonds
50g Fresh Breadcrumbs
20g Fresh Sage
¼ tsp Dried Rosemary
¼ tsp Dried Thyme
10 Rashers of Unsmoked Streaky Bacon
- Finely chop half the sage. In a bowl combine the sausage meat and pork mince, almonds, breadcrumbs, dried herbs, sage and Truffle & Artichoke pesto.
- Using a large spoon or your hands, mix together until well combined. Place in the fridge for 10 mins to chill and set.
- Remove from the fridge and using your hands (wet hands helps to roll the balls), roll into golf ball sized balls and place on a tray. Cut the streaky bacon in half. Put a leaf of sage on the ball, wrap with a piece of bacon and keep in place with a cocktail stick. Place in the fridge to chill until ready to cook.
- When ready to cook preheat the oven to 180 degrees. Place the balls on a shallow baking tray and cook for 15-20 mins so that they are coloured and firm to the touch.