‘Tis the season to be jolly! Where did that come from? Is it me or did it really sneak up on us this year? It doesn’t seem that long since we were wearing our shorts and barbecueing…. Well I have just the thing to warm us all back up again. Whether you fire up the smoker or simply cook them in the oven alongside the rest of your roast, these spicy little fellas are sure to add a touch of fire to your Christmas dinner. This is a great opportunity to experiment with your brand new bottle of Life’s a Peach BBQ sauce.
If you haven’t got a bottle yet, you can grab one now on our shop page.
Sweet, spicy and salty. A contemporary twist on the Christmas classic. These are not your average Pigs in Blankets.Perfect for the smoker or the oven, these little beauties will add a touch of spice to your Christmas meal.Write a review
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Keyword: BBQ, Hot Sauce, Life’s a Peach
Ingredients
15Mini chipolatas
15rashers smoked streaky bacon
100mlLife's a Peach BBQ sauce
1tbspAmerican mustard
1tbspHoney
Generous pinch of salt & Pepper
Sesame seeds and diced Jalapeno to serve
Instructions
Prep
Combine the mustard, honey and black pepper in a large mixing bowl.
Prick each sausage three times. Not only will this stop the sausages bursting, but it will allow the mustard to penetrate the meat.
Add the sausages to the mustard bowl and mix well, until every sausage is evenly coated.
Wrap each sausage in a rasher of bacon.
Cooking in the oven
Place the hogs on a roasting tray and roast for 15 minutes at 180°C.
Remove the hogs from the oven and brush them with sauce again.
Return to the oven for a further 15 minutes at 200°C.
Remove from the oven, slather with sauce, garnish with sesame seeds and finely diced jalapenos.
Serve.
Cooking in the smoker
Place the hogs on a wire rack above a drip tray.
Cook indirect for 30 minutes at 125°C.
Remove the hogs from the smoker and brush them with sauce again.
Return to the smoker for a further 30 minutes at 170°C, or internal temperature reaches 75°C.
Remove from the smoker, slather with sauce, garnish with sesame seeds and finely diced jalapenos.
Serve.
Notes
You can use regular cocktail sausages for this recipe, but I find you get a much more substantial result if you can find yourself some decent size mini chipolatas from the butchers.
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