You can make these Sage Pigs in Blankets with Redcurrant and Tomato Relish ahead of time the day before. Reheat Sage Pigs in Blankets until heated through and crisp, the Redcurrant and Tomato Relish can be made and stored in the fridge.
Sage Pigs in Blankets with Redcurrant and Tomato Relish
Makes 16
Ingredients:
16 slices thin streaky bacon
16 pork/chicken chipolata sausages
1 bunch sage leaves or 32 leaves with stem attached
Redcurrant and Tomato Relish
250g cherry tomatoes, halved
4 cloves garlic, crushed
1 tsp finely grated lemon zest
¼ cup extra-virgin olive oil
2 tbsp red wine vinegar
⅓ cup redcurrant jelly
Method:
Preheat oven to 180°C (160°C fan forced). Lay bacon on a clean surface. Place a sausage at one end and roll the bacon around the sausage, tucking in two sage leaves. Repeat with remaining bacon, sausages and sage. Place on a large baking tray lined with non-stick baking paper. Roast for 20-30 minutes, or until golden.
For relish, combine tomatoes, garlic, lemon, oil and vinegar in a small roasting tray. Season. Roast for 20 minutes, or until tomatoes are caramelised. Add the jelly, stir to combine and cook for a further 10 minutes. Serve pigs in blankets with warm relish.
Smart Tip:
Make the relish and bake the pigs in blankets the day before. Reheat to serve. Preheat oven to 180°C (160° fan forced), and heat on a baking tray lined with non-stick baking paper for 15 minutes, or until heated through and crisp.
