Skinny pigs in blankets

Makes 24 little ones

Festive cocktail sausages wrapped in cri


  • 450g pork loin or fillet (weight once all visible fat cut off), cut into chunks OR lean pork mince

  • 30g of wholemeal bread crumbs (around slice with the crusts cut off)

  • 1 garlic clove, finely minced

  • 1 tsp sage, finely chopped

  • 1 tsp thyme, finely chopped

  • 1/2 tsp smoked paprika

  • Pinch ground ginger

  • 1/2 tsp mustard powder

  • Grating of fresh nutmeg

  • Ground pepper

  • 1 egg white

  • 12 bacon medallions, halved

  • 2 big squeezes of runny honey

  • 2 tbsp wholegrain mustard


  • Heat the oven to 180 fan. 

  • In a food processor, blitz the pork until a rough paste, or add the mince to a big bowl.

  • Add the breadcrumbs, garlic, herbs, spices and egg white and mix well.

  • Wrap the mixture in clingfilm and leave in the fridge to cool for 1/2 an hour.

  • Divide the mix into 24 little balls and roll into sausages.

  • Wrap each sausage in half a bacon medallion and place seam-side-down on a baking sheet or in an oven-proof dish. Queue them up next to each other so they hold each other in place. 

  • In a saucepan, gentle warm through the honey and mustard and mix well together. 

  • Use a pstry brush to coat each of the skinny pigs.

  • Bake in the oven for 15-20 minutes. 

  • Serve on cocktail sticks or alongside your Christmas Day roast.