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Luxembourgish Pigs in Blankets

Have you got your festive appetizers sorted yet? If not, then let me introduce you to my Luxembourgish pigs in blankets. Luxembourgish Grillwurscht sausages wrapped in a sage leaf and smoked bacon, then brushed with a honey mustard glaze and baked until crispy. Serve with the honey mustard for dipping and you’re guaranteed to make your guests very happy!

(For a very special touch I’ve used the limited edition Xmas beer mustard, which Moutarderie have released together with Simon brewery).

 

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Ingredients

1 packet mini Luxembourg grillwurscht sausages
a bunch of fresh sage
1 packet of smoked bacon rashers
1 jar Moutarderie beer mustard
Luxembourgish honey

Method

Makes as many as there are sausages in the packet

Preheat the oven to 200C fan.

Wrap a sage leaf around each mini sausage. Cut the bacon rashers in half and wrap a half around each sausage.

Place the sausages on a grill placed on an oven tray.

In a little bowl, combine a few tablespoons of mustard with a bit of honey (using half as much honey as you do of the mustard).

Brush the sausages all over with the honey mustard and bake in the preheated oven for approx. 20 minutes until nicely browned.

Serve the pigs in blankets with the honey mustard for dipping.

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