Pigs in blankets
- Janine Ratcliffe
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Makes 12
Easy
Prep: 10 mins
Cook: 30 mins
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Pigs in blankets are an essential part of any festive spread. Chipolata sausages are wrapped in crisp streaky bacon for the perfect Christmas side dish
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Make these classic pigs in blankets to serve alongside a roast turkey centrepiece. Also check out more Christmas trimmings, including our pork stuffing, roast carrots and parsnips and Christmas red cabbage.
Recipe tips:
- If you can’t get thin-cut streaky bacon, lay the rashers on a chopping board and scrape with the flat of a knife along the rashers, holding one side, to flatten and stretch the bacon out thinner.
- You can add a drizzle of maple syrup or honey halfway through the cooking time for extra flavour and sweetness.
HOW TO SERVE PIGS IN BLANKETS
Serve as part of a Christmas spread. You can make these ahead, then reheat to serve on the day.
HOW TO STORE PIGS IN BLANKETS
Will keep chilled for up to two days after cooking.
Ingredients
Nutrition
- 12 pork chipolatas
- 12 rashers of thin-cut streaky bacon
Nutrition: per serving
- kcal132
- fat10.9g
- saturates3.9g
- carbs0.5g
- sugars0.2g
- fibre0g
- protein8g
- salt1.2g
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Method
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step 1
Heat the oven to 200C/180C fan/gas 6. Wrap each chipolata in a piece of streaky bacon. Start at one end, then twist the bacon around, trying not to overlap too much, as this will stop the bacon from crisping up.
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step 2
Arrange the wrapped chipolatas on a non-stick baking sheet (if not non-stick, brush lightly with oil). Bake for 25-30 mins or until the sausages are cooked through and the bacon has crisped up.
Discover more of our best Christmas side dishes
Authors
Janine RatcliffeFood director
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