Pigs in Blankets

Method

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1. Heat the oven to 200°C / 400°F and set a wire rack inside a roasting tin.

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2. Lay each bacon rasher on a board and run the back of a knife along it firmly, from the middle outwards, until it has stretched to roughly twice its length and half its thickness.

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3. Cut each stretched rasher in half crossways.

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4. Wrap a piece around each chipolata in a spiral, leaving a little sausage showing at both ends, and set them seam side down on the rack.

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5. Roast 18 minutes.

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6. Mix the maple syrup, mustard and pepper and brush it over the sausages.

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7. Roast a further 7 to 10 minutes, until the bacon is deep brown and crisp and the sausages are cooked through.

   Mark done Start 7 min timer

8. Rest 3 minutes before serving — the glaze sets in that time and stops them sticking to each other.

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Chef’s Tips

• Stretch the bacon. It is thirty seconds a rasher and it is the entire technique.
• Seam side down, so the weight of the sausage holds the wrap shut and you need no cocktail sticks.
• They can be wrapped a day ahead and kept covered in the fridge.

Pairing Suggestions

• Roast turkey and bread sauce
• A pint of bitter
• Cranberry sauce

Storage & Reheating

Refrigerated for 3 days. Reheat 8 minutes at 200°C on a rack to bring the bacon back.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.