Truffle & Artichoke Pesto Stuffing Balls wrapped in Bacon
Prep: 10 minutes
Cook: 20 minutes
Cook: 20 minutes
Easy
Serves 10 people
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.
Ingredients
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250g Sausage Meat
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250g Pork Mince
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50g Chopped and Roasted Almonds
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50g Fresh Breadcrumbs
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20g Fresh Sage
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¼ tsp Dried Rosemary
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¼ tsp Dried Thyme
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½ Jar Truffle & Artichoke Pesto
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10 Rashers of Unsmoked Streaky Bacon
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Cocktail Sticks
Method
- Step 0: Finely chop half the sage. In a bowl combine the sausage meat and pork mince, almonds, breadcrumbs, dried herbs, sage and Truffle & Artichoke pesto.
- Step 1: Using a large spoon or your hands, mix together until well combined. Place in the fridge for 10 mins to chill and set.
- Step 2: 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.
- Step 3: 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.
