Try our spiral pigs in blankets then check out our classic pigs in blankets and more Christmas trimmings.
Ingredients
- cumberland sausage wheels 3 (or 12 linked chipolatas)
- sage leaves 6-12
- dry-cured streaky bacon 12 rashers
- olive oil 2 tbsp
- runny honey 1 tbsp
- Dijon mustard 1 tbsp
Method
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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.
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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.
Nutritional Information
- Kcals 255
- Fat 19g
- Saturates 6.3g
- Carbs 6.2g
- Sugars 3.2g
- Fibre 1.3g
- Protein 14.1g
- Salt 2g