Pigs in blankets for Christmas
- December 2009
- Serves 8
- Takes 10 minutes to make, 20 minutes to cook
Take your pigs in blankets to the next level (they look pretty, too) with these rosemary and honey wonders. You can prepare and freeze them to cut down your prep on Christmas Day.
Want something even fancier? These stuffed pigs in blankets are made with pancetta and homemade sausage stuffing.
- 15.3g(5.5g saturated)
- 10.7g protein
- 5.8g (3.4g sugar)
- 8 rashers streaky bacon
- 16 small fresh rosemary sprigs
- 16 chipolatas
- 2 tbsp honey
- Preheat the oven to 200°C/fan180°C/ gas 6. Using the back of a knife, stretch the bacon rashers until double their length, then cut in half. Place a rosemary sprig on each chipolata and wrap with half a rasher of bacon.
- Place in a roasting tin and cook for 10 minutes, then drizzle with the honey and turn to coat. Cook for a further 10 minutes until sticky and golden brown.
To freeze: Once assembled, open-freeze until solid, then place in a sealed freezer bag. Defrost overnight before cooking.
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