Sticky Korean Pigs in Blankets
Who doesn’t love pigs in bvlankets. Traditionally associated with Christmas dinner; this version could be used as a side dish or as a snack to add to any buffet or picnic.
In this recipe, the bacon is glazed with a sticky korean inspired sauce using gochujang.
Cooking surfaces
BBQ Temperature
Ingredients
To cook
- 6 rashers of streaky bacon
- 1 pack of cocktail sausage (18)
- ½ tsp of sesame seeds
Glaze
- 1 tbsp gochujang sauce
- 1 tbsp runny honey
- 1 tsp soy sauce
- ¼ tsp rice vinegar
Equipment
Method
- Preheat your Egg to 200°C with just the stainless steel grid for a direct cook.
- Prepare the glaze. Add all the ingredients to a bowl, give a good stir and set aside.
- Take a rasher of bacon, place it on a chopping board, hold one end. Then scrape with the flat of the knife, to flatten and stretch the bacon.
- Cut each rasher into three. Place a sausage in the mideel of each.
- Wrap the sausage in the bacon and place on a lined baking tray. Repeat until you’ve prepared all the sausages.
- Place the baking tray into the Egg and roast the sausages for 20 minutes.
- Remove the baking tray from the Egg whilst you brush generously with the sticky glaze.
- Put the baking tray back in the Egg and roast for another 5 minutes.
- To check if your sausages are cooked, probe with a thermometer to check the internal temperature is 74°C or above.
- Remove from the Egg, place on a serving platter, scatter with the sesame seeds and serve with cocktail sticks.