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Hot Hogs – Spicy Pigs in Blankets

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 mins
Cook Time1 hr
Total Time1 hr 30 mins
Keyword: BBQ, Hot Sauce, Life's a Peach

Ingredients

  • 15 Mini chipolatas
  • 15 15 rashers smoked streaky bacon
  • 100 ml Life's a Peach BBQ sauce
  • 1 tbsp American mustard
  • 1 tbsp Honey
  • 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.