A fun festive season snack recipe for a new twist on devils on horseback, with pork and dates
pork bangers, either plain or herbed
bacon (or pancetta if your Christmas bonus was big)
Squeeze the meat out of the banger casings.
Wet your hands slightly and roll tablespoons of the mixture into tiny meatballs. Stone the dates. Slice each piece of bacon in half lengthways and wrap around dates.
Thread onto skewers interspersed with sage leaves. (If you use wooden skewers soak them in water for 30 minutes beforehand.)
Brush with vegetable oil and place under a hot grill or on the braai. Turn frequently until golden brown and cooked through.
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