Selsig Cymreig Gyda Phinafal (Pigs in Blankets with Pineapple)
Selsig Cymreig Gyda Phinafal (Pigs in Blankets with Pineapple) is a classic Cymric (Welsh) for a traditional starter or snack of Welsh sausages stuffed with pineapple, wrapped in bacon and grilled until done. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Pigs in Blankets with Pineapple (Selsig Cymreig Gyda Phinafal).
6 selsig porc a chennin
6 tafell o gig moch brith
3 cylch o binafal
12 ffon coctèl
Dull:
Gosodwch y ffyn coctèl mewn powlen o ddŵr a gosodwch o'r neilltu am o leiaf 2 awr.
Gyda chyllell finiog, torrwch y selsig ar eu hyd gan dorri tua chwarter y ffordd drywodd. Torrwch y cylchau pinafal yn ddarnau bychan a defnyddiwch rhain i lenwi'r agoriadau yn y selsig.
Ymestynwch y cig moch gyda chefn cyllell cyn hanneru pob tafell ar ei hitraws.
Lapiwch dau ddarn o'r cig moch am bob selsig i gau'r pinafal i fewn gan sicrhau pob darn gyda phren coctèl.
Gosodwch y selsig dan ril poeth a choginiwch am tua 12 munud, gan droi'n gyson, ned fod y cyfan wedi coginio drywodd.
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English Translation
Ingredients:
6 pork and leek sausages
6 rashers of streaky bacon
3 pineapple rings
12 cocktail sticks
Method:
Place the cocktail sticks in a bowl of water and set aside to soak for at least 2 hours.
Using a sharp knife, cut the sausages lengthways, cutting 1/4 of the way through each one. Cut the pineapple rings into small pieces and use this to fill the cuts made in the sausages.
Stretch the streaky bacon with the back of a knife and cut each rasher in half. Wrap two pieces around each sausage and secure with cocktail sticks.
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