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Devil pigs on horseback

Devil pigs on horseback

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  • Preparation and cooking time
    • Prep: -
    • Cook:
    • plus at least 3 hrs soaking
  • Easy
  • Makes 24

Pigs in blankets meet Devils on horseback in this combo - perfect as a side with Christmas dinner or Sunday roast, or as a party canapé

  • Freezable
Nutrition: per pig
NutrientUnit
kcal127
fat9g
saturates3g
carbs4g
sugars3g
fibre1g
protein7g
salt0.8g
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Ingredients

  • 12 ready-to-eat pitted prunes
  • 12 ready-to-eat apricots
  • 100ml dry white wine or orange juice
  • 12 rashers streaky bacon , halved
  • 1-2 tbsp English mustard
  • 24 meaty chipolatas sausages (we used Cumberland)
  • olive oil , for brushing

Method

  • STEP 1

    Soak the prunes and apricots in the wine or juice, preferably for 3 hrs or more. Smear a piece of bacon with a little mustard, then use it to wrap round a prune or apricot and a sausage. Repeat with the remaining ingredients to make 24 and arrange on a baking tray.

  • STEP 2

    Heat oven to 220C/200C fan/gas 7, brush with a little oil and bake for 18-20 mins until cooked and golden.

Recipe from Good Food magazine, November 2014

Goes well with

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A star rating of 5 out of 5.1 rating
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