Rock Inn Estes Devils On Horseback Recipes

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DEVIL PIGS ON HORSEBACK



Devil pigs on horseback image

Pigs in blankets meet Devils on horseback in this combo - perfect as a side with Christmas dinner or Sunday roast, or as a party canapé

Provided by Sara Buenfeld

Categories     Side dish

Time 35m

Yield Makes 24

Number Of Ingredients 7

12 ready-to-eat pitted prunes
12 ready-to-eat apricots
100ml dry white wine or orange juice
12 rashers streaky bacon , halved
1-2 tbsp English mustard
24 meaty chipolatas sausages (we used Cumberland)
olive oil , for brushing

Steps:

  • Soak the prunes and apricots in the wine or juice, preferably for 3 hrs or more. Smear a piece of bacon with a little mustard, then use it to wrap round a prune or apricot and a sausage. Repeat with the remaining ingredients to make 24 and arrange on a baking tray.
  • Heat oven to 220C/200C fan/gas 7, brush with a little oil and bake for 18-20 mins until cooked and golden.

Nutrition Facts : Calories 127 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium

DEVILS ON HORSEBACK



Devils on Horseback image

Provided by Food Network

Categories     appetizer

Time 30m

Number Of Ingredients 5

Chicken livers, trimmed
Butter
Cayenne pepper
Prunes, stoned
Rashers of streaky bacon, cut in half

Steps:

  • Gently saute the livers in butter, then cut into thin slices and dust lightly with cayenne pepper. Stuff the prunes with chicken livers. Stretch the bacon pieces with a flat knife. Wrap a piece around each prune and secure with a wooden cocktail stick. Grill until the bacon is crisp.

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