Skinny pigs in blankets
Makes 24 little ones
Ingredients:​
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450g pork loin or fillet (weight once all visible fat cut off), cut into chunks OR lean pork mince
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30g of wholemeal bread crumbs (around slice with the crusts cut off)
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1 garlic clove, finely minced
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1 tsp sage, finely chopped
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1 tsp thyme, finely chopped
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1/2 tsp smoked paprika
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Pinch ground ginger
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1/2 tsp mustard powder
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Grating of fresh nutmeg
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Ground pepper
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1 egg white
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12 bacon medallions, halved
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2 big squeezes of runny honey
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2 tbsp wholegrain mustard
Method:
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Heat the oven to 180 fan.
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In a food processor, blitz the pork until a rough paste, or add the mince to a big bowl.
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Add the breadcrumbs, garlic, herbs, spices and egg white and mix well.
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Wrap the mixture in clingfilm and leave in the fridge to cool for 1/2 an hour.
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Divide the mix into 24 little balls and roll into sausages.
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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.
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In a saucepan, gentle warm through the honey and mustard and mix well together.
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Use a pstry brush to coat each of the skinny pigs.
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Bake in the oven for 15-20 minutes.
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Serve on cocktail sticks or alongside your Christmas Day roast.
