Try our spiral pigs in blankets then check out our classic pigs in blankets, vegan pigs in blankets and more Christmas trimmings.


  • 3 (or 12 linked chipolatas) cumberland sausage wheels
  • 6-12 sage leaves
  • 12 rashers dry-cured streaky bacon
  • 2 tbsp olive oil
  • 1 tbsp runny honey
  • 1 tbsp Dijon mustard


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Unravel the sausage wheels and wrap them in bacon, adding a few sage leaves here and there. Spiral the sausage wheel back up. If using chipolatas, first divide the string of sausages into 3 x 4 links. For each link, unravel the join between each chipolata carefully, and press the sausagemeat together to make one big sausage. Then follow the same instructions as above. Secure with a few cocktail sticks if needed.

  • STEP 2

    Brush with the oil and roast for 25 minutes or until golden and cooked through. Whisk together the honey and mustard in a small bowl, then brush over the sausages. Roast for another 5 minutes until glazed.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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