Classic pigs in blankets
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Everybody loves this traditional Christmas side dish and we've got three tasty twists including black pudding, butternut squash and chestnuts – you choose!
| Nutrient | Unit |
|---|---|
| kcal | 213 |
| fat | 17g |
| saturates | 6g |
| carbs | 5g |
| sugars | 1g |
| fibre | 1g |
| protein | 9g |
| salt | 1g |
Ingredients
- 8 rashers smoked streaky bacon
- 16 chipolatas
Method
- STEP 1
Heat oven to 190C/170C fan/gas 5. Cut the bacon rashers in half. Wrap a piece of bacon around each of the chipolatas.
- STEP 2
Place on a baking tray and cook for 30-35 mins until golden.
RECIPE TIPS
TWISTS: CHIPOLATAS & SAGE
Wash and dry 16 sage leaves. Lay 1 sage leaf on each chipolata before wrapping in bacon. Put 1 tbsp honey in a bowl and brush each bacon-wrapped sausage with a little honey before cooking as per the recipe above.TWISTS: BLACK PUDDING-STUFFED DATES
Instead of sausages, fill 16 pitted dates with 50g black pudding. Wrap the stuffed dates with bacon and secure with a cocktail stick. Brush over 1 tsp wholegrain mustard mixed with 1 tsp brandy before roasting as per the recipe above.TWISTS: BACON-WRAPPED BUTTERNUT SQUASH & CHESTNUTS
Instead of sausages, cut 100g peeled butternut squash into 16 chunks and boil for 5 mins, then drain and leave to steam-dry. Halve 8 marrons glacés (or 8 chestnuts if you can’t find them), and place each half on top of a chunk of squash. Wrap each bundle with a piece of bacon, then secure each one together with a cocktail stick before roasting as per the recipe above.Goes well with
Recipe from Good Food magazine, November 2016
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