Try a fresh twist on a festive classic with our two delicious recipes for Devils on Horseback and Spanish Style Pigs in Blankets.
Devils on Horseback:
Pinch the chipolata then twist it so you are making three little sausages from one then cut them all free with a sharp knife.
Flatten out the date on a board removing the stone then wrap it around the mini sausage.
Add a good sprig of rosemary before encasing the whole lot in half a rasher of streaky bacon.
Repeat this until you have made all your devils.
Add a little oil to a Weber Style Grill Pan.
Cook in-direct for around 25-30 minutes
Spanish Style Pigs in Blankets:
Finely chop the sun dried tomatoes, chorizo sausage and oregano together in a bowl and mix well.
Slice the chipolatas long ways, stuff with the mix and wrap with a slice of pancetta.
Preheat your grill to 200˚C indirect and cook for around 15 minutes until 75˚C core temperature.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.