Maple and mustard sausages wrapped in pancetta

Name: Maple and mustard sausages wrapped in pancetta
Yield: for 6 people
Cuisine: British recipes
Ingredients: 12 thin slices pancetta; 12 long chipolatas; 1 tbsp olive oil; 2 tbsp maple syrup; dollop of wholegrain mustard

Easy
December 2008

Easy
December 2008

for 6 people

Sweet, sticky and incredibly moreish pigs in blankets… It isn’t a proper Christmas roast without them.

Dairy-free recipes

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Ingredients

12 thin slices pancetta
12 long chipolatas
1 tbsp olive oil
2 tbsp maple syrup
dollop of wholegrain mustard

12 thin slices pancetta
12 long chipolatas
1 tbsp olive oil
2 tbsp maple syrup
dollop of wholegrain mustard

Method

Preheat the oven to 200°C/fan180°C/gas 6. Wrap 12 thin slices pancetta around 12 long chipolatas, put in a roasting tin. Drizzle with 1 tbsp olive oil and roast for 10 minutes.
Add 2 tbsp maple syrup and a dollop of wholegrain mustard to the pan and turn the sausages to coat.
Roast for a further 10 minutes, turning occasionally, until the sausages are brown, sticky and cooked through.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Wrap 12 thin slices pancetta around 12 long chipolatas, put in a roasting tin. Drizzle with 1 tbsp olive oil and roast for 10 minutes.
Add 2 tbsp maple syrup and a dollop of wholegrain mustard to the pan and turn the sausages to coat.
Roast for a further 10 minutes, turning occasionally, until the sausages are brown, sticky and cooked through.

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