Ingredients:​

• 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

Method:

• 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.