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

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

½ Jar Truffle & Artichoke Pesto

10 Rashers of Unsmoked Streaky Bacon

Cocktail Sticks

Ingredients

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

½ Jar Truffle & Artichoke Pesto

10 Rashers of Unsmoked Streaky Bacon

Cocktail Sticks

1

Finely chop half the sage. In a bowl combine the sausage meat and pork mince, almonds, breadcrumbs, dried herbs, sage and Truffle & Artichoke pesto.

2

Using a large spoon or your hands, mix together until well combined. Place in the fridge for 10 mins to chill and set.

3

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.

4

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.

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