Pork & Prune Pigs in Blankets with Mustard Mayonnaise
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
5 minutes prep, 15 minutes cook
Serves 4
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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