How to make pork, cranberry, apricot and pistachio bites in bacon cups

(Beverley Hicks)

A delicious mouthful of pork, cranberries, apricots and pistachio nuts cooked in a crispy bacon cup.

We always had little stuffing balls with our family Christmas lunch, cooked separately to the turkey. They were basically just plain sausagemeat and fried onions mixed with a famous packet stuffing mix, then baked in the oven.

Tasty, but not my favourite part of the meal, and that’s when my Mum’s gravy came to the rescue. It was delicious and great for adding flavour and moisture to anything. These little bites aren’t an alternative to stuffing, but can actually be served alongside it as part of the festive meal in place of (but why not as well as) pigs in blankets.

Sausagemeat can be used instead of your favourite sausages, but it’s Christmas, and I bet you are already very busy, so using pre-seasoned sausages will make your life a little easier.

The ground flax seed is added to bind the mixture together. When whisked into the orange juice and left to sit for a while, it forms a gel-like consistency. It will add a little fibre and some healthy fat, as well as some texture as it will absorb the orange juice and swell slightly. Alternatively, a large egg can be substituted in place of the flax and orange juice.

These little bites full of festive flavour make a wonderful appetiser to enjoy before your Christmas lunch. They will also make excellent finger food for your Christmas or New Year drinks parties.

Merry Christmas and a Happy New Year to you all!

(Beverley HicksDecember 2019)

Pork, cranberry, apricot and pistachio bites in bacon cups

Makes 40-50 (depending on size of muffin tins)

Grated zest and juice of 1 medium orange
1 tbsp ground flaxseed
1 tbsp rapeseed oil
50g butter
1 medium onion, finely chopped
1 large celery stick, finely chopped
150g fresh white breadcrumbs
670g your favourite pork sausages, skins removed
100g dried sweetened cranberries
100g dried apricots, finely chopped
25g fresh flat leaf parsley, chopped
50g pistachio nuts, chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
10 slices wide streaky bacon

To serve

Cranberry sauce
Finely chopped spring onions

You will need

Mini muffin tins or silicone cake pop moulds

Lightly oil 40 mini muffin tins or cake pop moulds and preheat the oven to 200C/Fan 180C/400F/Gas 6.

Zest and juice the orange, put the zest on a small plate to use later. Pour the orange juice into a microwave-safe bowl and warm up very slightly in the microwave. Add the ground linseed and stir well. Leave to one side with the reserved orange zest.

Melt the oil and butter in a large frying pan over a medium heat. Add the onion and celery and cook for 7-8 minutes or until softened. Remove from the heat, tip into a large mixing bowl and leave to cool.

When cooled, add everything but the bacon, cranberry sauce and spring onions to the mixing bowl, get your hands in and mix well together. To test for seasoning, put a teaspoon of the mixture into the frying pan and fry on both sides over a medium heat until cooked through. Taste, adjust the seasoning if necessary and continue with the last step until you are happy with the level of seasoning.

Cut each slice of bacon into 4, place one piece in the bottom of each muffin tin hole and pull up the sides.

Wet your hands and roll the sausage mixture into walnut-size pieces and put one into each mini muffin tin hole, making sure the bacon stays around the sides and doesn’t get pushed to the bottom.

Cook in the preheated oven for 35-40 minutes or until the sides of the bacon is crispy and the filling is golden and cooked through. Remove to a plate lined with kitchen paper to absorb any excess fat.

Serve warm or cold on a large plate with a dish of cranberry sauce and a sprinkling of finely chopped spring onions.

Follow Beverley Hicks @littlechelseakitchen