Pork and apple pigs in blankets

Ingredients

• 8 ounces / 225 grams pork mince (ground pork) (5% fat content)
• 8 ounces / 225 grams streaky bacon (16 rashers)
• 1 medium white onion (peeled and grated)
• 1 medium apple (peeled and grated)
• 1 medium egg
• 3 slices white bread (crusts removed)
• 4 tablespoons milk
• salt and black pepper (to taste)

Instructions

1. 1

   Preheat the oven to 200°C / 400°F

2. 2

   Peel and grate the apple and onion and squeeze out any excess liquid.

3. 3

   Soak the bread in the milk until the milk has been absorbed and then squeeze out any excess milk.

4. 4

   Place all the ingredients (except the bacon) into a mixing bowl and mix very thoroughly to combine. Squeeze the mixture through your fingers to make sure the vegetables and spices are evenly distributed. You should end up with a thick paste-like texture

5. 5

   Divide the mixture into 16 evenly-sized pieces then roll each piece into a cylindrical (or sausage) shape

6. 6

   Carefully roll each formed sausage in a rasher of streaky bacon. There should be no need to secure the bacon with a toothpick. It will stick nicely to the sausage meat. If you do find you need to secure the bacon with a toothpick, don't forget to remove it before serving

7. 7

   Place each roll on a baking tray lined with baking parchment.

8. 8

   Bake in the preheated oven for about 25 minutes until the bacon is crispy and the sausage meat is cooked through

9. 9

   Serve hot with your Christmas or Thanksgiving roast dinner. These pigs in blankets also taste delicious served cold as part of a next-day buffet.