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Pork & Prune Pigs in Blankets with Mustard Mayonnaise

  • Time preparation 5 minutes
  • cook time 15 minutes
  • Serve Serves 4

This traditional British side dish has been elevated with the addition of boozy prunes, grated chestnut and thyme leaves. It's the perfect addition to your Christmas Dinner, or as a canape at a winter cocktail party

Recipe provided by Matthew Whitfield, Head Chef at The Montagu Arms
  • 8 good quality chipolata sausages
  • 100g Armangnac soaked prunes
  • 8 rashers of bacon
  • 20g thyme
  • 50g chestnuts
  • For the Mustard Mayonnaise:
  • 100g good quality mayonnaise
  • 50g Dijon mustard
  • 10g Wholegrain mustard
  • Mix well together

Cut 4 prunes in half and place them on top of the sausage. Wrap the bacon rasher around both.

Cook in the frying pan, then place in a preheated oven for 5-7 minutes until the bacon is crispy.

Make the mustard mayonnaise by combining the mayonnaise and the mustards, and mixing well together.

Place the sausages in the bowl and finish with grated chestnut and a sprinkling of thyme leaves. Serve alongside the mustard mayonnaise.

Ingredients

  • 8 good quality chipolata sausages
  • 100g Armangnac soaked prunes
  • 8 rashers of bacon
  • 20g thyme
  • 50g chestnuts
  • For the Mustard Mayonnaise:
  • 100g good quality mayonnaise
  • 50g Dijon mustard
  • 10g Wholegrain mustard
  • Mix well together

Method

Cut 4 prunes in half and place them on top of the sausage. Wrap the bacon rasher around both.

Cook in the frying pan, then place in a preheated oven for 5-7 minutes until the bacon is crispy.

Make the mustard mayonnaise by combining the mayonnaise and the mustards, and mixing well together.

Place the sausages in the bowl and finish with grated chestnut and a sprinkling of thyme leaves. Serve alongside the mustard mayonnaise.

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