Sticky Pomegranate Glazed Pigs in Blankets with Bacon and Roasted Pistachios

Course Appetizer, hors d'oeuvre, picnic, potluck, Snack

Cuisine American, Mediterranean

Keyword amuse-bouche, dill, glaze, hors d'oeuvre, maple syrup, party food, picnic, pistachio, pork, posh, potluck, sausage

Prep Time 10

Cook Time 45

Servings 12

24 pork chipolatas or other thin pork sausages such as Lafleur each twisted in the middle, then cut in half, to make 2 smaller sausages. If using Barese style sausage, cut about to about 2.5”long pieces.
24 rashers smoked streaky bacon cut in half widthways
20 g pistachios
1 tbsp parsley leaves finely chopped
1 tbsp dill leaves finely chopped  (Leave some leaves whole ‘cause they look pretty)
1/3 cup maple syrup
1/4 cup pomegranate molasses
¼ tsp ground cinnamon
¼ tsp chilli flakes

Heat the oven to 400F. Wrap a piece of bacon around each half-chipolata and put on a baking tray lined with parchment paper.
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 sausage in the oven for a further 20 minutes, until golden. Once the nuts are cool, chop them roughly 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.
Once the chipolatas are cooked, put them in the molasses bowl.
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.

Note: Cipolatas are thin, and shorter than regular sausages

Recipe by Yotam Ottolenghi