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How To Make Pigs In Blankets

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Pigs in blankets are a simple, easy and delicious starter or accompaniment to autumn, winter and festive season food.
What you'll need: 
Good quality pork sausages/chipolatas
Good quality thick and streaky smoked bacon
Sage (optional)
Olive oil
Bourbon whiskey
The simplicity of pigs in blankets makes the quality of the individual ingredients all the more important. You should therefore buy the best sausages and bacon you can find. Your local butcher will be a good bet.
Preheat your oven to gas mark 6/200°C/400°F. Lightly oil a baking tray to prevent the sausages sticking. Lay the bacon out on a clean surface before stretching out with the back of a knife to prevent shrinkage whilst cooking.
Cut each rasher in half horizontally before wrapping each sausage with bacon. If using the sage, blanch briefly in hot water, coat with olive oil and lay out on the bacon before wrapping the sausages.
Place the sausages on the oiled baking tray. In a bowl mix 2 tbsp of bourbon whiskey with 4 tbsp of strong honey. Mix well before pouring half the glaze mixture over the sausages.
Season with salt and pepper before placing in the oven to roast for 15 minutes. Remove from the oven briefly, turn the sausages and coat with the remaining glaze. Return the tray to the oven for another 15 minutes until the sausages are sticky and brown.
Serve alongside chicken/turkey or as either a starter or finger food.
Unsophisticated as their name might be, pigs in blankets are a sticky, sweet and delicious compliment to any celebratory festive meal.


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