Sage & onion devils on horseback
By Tom Kerridge
Contains pork – recipe is for non-Muslims/non-pork eaters.
Make a fun little play on pigs in blankets for your Christmas dinner, with the addition of a flavourful sausage stuffing. They make the perfect festive side
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Prep:20 mins
Cook:30 mins
- Easy
Nutrition per serving
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kcal 231
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fat 17g
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saturates 7g
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carbs 8g
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sugars 0g
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fibre 2g
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protein 10g
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salt 1.6g
Ingredients
- 25g butter
- 1 onion, chopped
- 4 pork sausages
- 1⁄2 tsp dried sage
- grating of nutmeg
- 12 soft pitted prunes
- 12 smoked streaky bacon rashers
- 1 tbsp sunflower oil
Method
Melt the butter in a small pan over a low heat, and fry the onion for 10 mins until softened and golden. Remove from the heat and leave to cool.
Squeeze the sausagemeat from the skins into a bowl, and tip in the fried onions and sage, grate over some nutmeg and season with plenty of black pepper. Use your hands to mix until the ingredients are combined, then divide into 12 portions and roll into balls. Split each prune down the middle lengthways so it can be opened out like a book. Press a sausage ball into the middle of each prune, carefully wrapping the prune around it to encase the stuffing. Wrap a bacon rasher around each stuffed prune, then thread a cocktail stick through the loose ends to secure the bacon. Place the devils on horseback on a baking sheet lined with baking parchment. Will keep, covered in the fridge, for up to 24 hrs.
Heat the oven to 200C/180C fan/gas 7. Brush the devils on horseback with the oil and bake for 15-20 mins until the bacon is crisp and golden, and the stuffing is cooked through.
