Pigs in blankets
Small pork chipolatas wrapped in thin rashers of streaky bacon and roasted until crisp, with an optional honey glaze in the final minutes.
Method
- 1
Heat the oven to 200°C.
- 2
Lay a bacon rasher on a board and stretch it along its length with the back of a knife until thinner and about half as long again.
- 3
Cut the stretched rasher in half across the middle, then repeat with the rest of the bacon.
- 4
Wrap a half rasher snugly around each chipolata in a spiral, overlapping it slightly.
- 5
Set them in a roasting tin with the loose end of the bacon underneath, leaving a little space between each.
- 6
Roast, then turn them over with tongs.
- 7
Brush with the honey if using and roast until the bacon is crisp and the sausages are cooked through.
- 8
Serve hot alongside roast turkey or chicken, or on their own with mustard.
Notes
- Stretching the bacon makes it thinner, so it crisps in the same time the sausage takes to cook.
- Wrap them up to a day ahead and keep covered in the fridge, or freeze them unbaked and roast from frozen for about 35 minutes.
- Many sausages contain wheat rusk. Check the label if you need them gluten-free.
Equipment
Roasting tin, Chopping board, Knife, Tongs, Pastry brush