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.