Sticky Pomegranate Pigs in Blankets ( 12 )
Ingredients
Instructions
  1. Heat the oven to 195C (175C fan)/385F/gas 5½. Twist each chipolata down the middle then cut in half to make 2 smaller sausages. Wrap a piece of bacon around each half-chipolata and put on a baking tray lined with greaseproof paper.
  2. Put the pistachios on a second, smaller tray, then put both trays in the oven. After 10 minutes, when the pistachios are lightly toasted, remove them and set aside to cool, but leave the chipolatas in the oven for a further 20 minutes, until golden.
  3. Once the nuts are cool, chop them roughly, mix with the herbs and set aside.Meanwhile, put the maple syrup, pomegranate molasses and cinnamon in a small pan. Bring to a boil, cook for a minute or two, then pour into a large bowl and leave to cool and thicken for 10 minutes.
  4. Once the chipolatas are cooked, put them in the molasses bowl, leaving any fat behind on the tray. Mix gently to coat the sausages in the molasses mix, then arrange in a pile on a serving plate. Drizzle over any remaining molasses, scatter the pistachio herb mixture on top and serve sprinkled with chilli flakes.