Pork and prune pigs in blankets with mustard mayonnaise
YOU WILL NEED
4 prunes, soaked in Armagnac 8 chipolata sausages 8 rashers of bacon For the mustard mayonnaise 100g good-quality
mayonnaise 50g Dijon mustard 10g wholegrain mustard For the garnish 50g roasted chestnuts, grated 20g thyme, chopped
DIRECTIONS
Cut the 4 prunes in half and place each half onto a chipolata. Wrap a bacon rasher around each chipolata, wrapping it tight to keep the prune in place.
Heat the oven to 180°C/Fan 160°C/Gas Mark 4. Place the pigs in blankets on a tray and cook in the oven for 20-25 minutes until the sausage is cooked and the bacon is crispy.
To make the mustard mayonnaise, mix together the condiments, adding extra of each to taste. Place in a serving dish.
Once the sausages are cooked, place in a bowl and top with grated chestnuts and thyme. Serve with the mustard mayonnaise.
Recipe and image courtesy of Matthew Whitfield, Head Chef at The Montagu Arms, montaguarmshotel.co.uk