Pigs in a Blanket
Ingredients
- 20 Otway Pork chipolata sausages
- ¼ cup barbecue sauce, plus extra to serve (see Notes)
- 2 teaspoons Dijon mustard
- 10 slices Otway Pork streaky bacon, halved lengthways
- Olive oil spray
- 1 sheet ready-rolled puff pastry, partially defrosted
- 1 egg white, lightly beaten
Method
Preheat oven to 220°C fan-forced. Line 2 large baking trays with baking paper.
- Combine barbecue sauce and mustard in a large bowl. Add chipolatas. Toss to lightly coat in sauce mixture.
Wrap a strip of bacon around 10 of the chipolatas and secure with a toothpick. Arrange on a baking tray. Spray with oil.
Cut 10 x 2.5cm strips from the pastry. Wrap a strip of pastry around the remaining 10 chipolatas. Arrange on the remaining baking tray. Lightly brush with egg white.
Place trays on 2 shelves (with pastry-wrapped chipolatas on the top shelf) in the oven and bake for 20-25 minutes, tossing the bacon-wrapped sausages occasionally, until sausages are golden brown and pastry is golden and puffed. Serve with extra barbecue sauce.
Recipe courtesy of Australian Pork Limited.
