We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
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
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.