Per canapé and 1tsp dip:
- Calories: 54
- Protein: 3g
- Total fat: 3g
- Saturates: 1g
- Carbs: 3g
- Total sugars: 2g
- Fibre: <1g
Pigs in Prosciutto with Cranberry Sweet Chilli Dip
A deliciously simple start to your meal, these would also be great served with the turkey. Replace the dip with sweet chilli sauce if you prefer.
It isn't Christmas without a pig in blanket! Enjoy either as a canapé or as a side dish to your festive meal.
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Yields:
18
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
54
Ingredients
- 18 raw cocktail sausages
- 6 Parma ham slices
- 2 tsp. olive oil
For the dip
- 1/2 small red chilli, deseeded and finely chopped
- 3 Tbsp. smooth cranberry sauce, see GH Tip
- 2 Tbsp. runny honey
Directions
- Step 1Preheat oven to 190°C (170°C fan) mark 5 and line a baking tray with baking parchment. Cut each slice of Parma ham lengthways into 3 strips and wrap each sausage in a strip of ham (don’t worry if the ham tears a bit). Place on the lined tray and brush wrapped sausages with the oil.
- Step 2Cook in oven for 20-25min, turning halfway, until cooked through and golden.
- Step 3Meanwhile, whisk together the dip ingredients with a pinch of salt.
- Step 4Transfer cooked sausages to a warm plate and serve with the dip.
Get ahead:
Complete steps 1 and 3 up to a day ahead (don’t preheat oven). Cover tray and dip; chill. To serve, uncover and complete recipe.
GH Tip:
If you can’t find smooth cranberry sauce, you can mash or whizz a chunky variety.
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