Pork and Prune Pigs in Blankets with Chestnut and Thyme
These tasty bites were created by Tom Shepperd, Head Chef, Monty's Inn, The Montagu Arms, Beaulieu. Tom suggests accompanying them with Mustard Mayonnaise. Amount can easily be increased depending on number of guests and whether these are to be eaten as a starter or canapés accompanying drinks.
8 good quality chipolata sausages
100g Armagnac soaked prunes
8 rashers of bacon
Cut 4 prunes in half and place each half on a sausage and wrap in a bacon rasher.
Cook in the frying pan then place in the oven for 5-7 minutes until crispy.
Place in a bowl and finish with grated chestnut and thyme leaves.
Serve alongside mustard mayonnaise.
For the mustard mayonnaise
100g good quality mayonnaise
50g Dijon mustard
10g Wholegrain mustard
Simply mix well.