The Ultimate Pigs in Blankets
Pigs in blankets are most people's favourite side when it comes to Christmas lunch - there's clearly something about pork on pork which just makes our mouths water.Jamie Oliver makes these piggies with small chipolatas however I couldn't find them in France and bought normal chipolata sausages, and yes, big pigs in blankets are best - a meat-feast if ever there was one.
Servings: 6
Ingredients
- 6 large pork chipolata sausages
- 6 slices of smoked streaky bacon
- A few sprigs of fresh thyme
- 1 tbsp Worcestershire sauce (there are gluten-free versions available if you are intolerant)
- 1 tbsp honey
Instructions
- Preheat the oven to 200°C/180°C fan/400°F. Place the bacon on a chopping board and, using a knife, stretch it out so it is long and thin.
- Shred the thyme sprigs and sprinkle the leaves over the bacon strips.
- Twist the each bacon strip diagonally down each sausage and wrap it up tightly.
- Place them all in a baking tray and bake for 15-20 minutes until golden - turn them halfway through cooking.
- Remove the tray from the oven and pour over the tablespoon of Worcestershire sauce. Toss the sausages around to coat.
- Heat a frying pan over medium-high heat, and once hot, add the sausages. Pour over the honey and quickly fry until caramelised, 4-5 minutes. Serve with your Christmas lunch or as a delicious side or sandwich filling because you deserve it.