Pigs in Blankets
Everyone's favourite bit of Christmas dinner, with a little extra seasoning.
They're the first thing to disappear from every Christmas plate, so it's worth making plenty. Wrap them a couple of days ahead and they go straight from the fridge into the oven.
Makes 12 · Prep 10 mins · Cook 30 mins · Make Ahead, On the Day
Ingredients
- 12 cocktail sausages
- 6 rashers streaky bacon, cut in half
- 1 tbsp Ross & Ross Pigs in Blankets Dust
- Cotswold Gold rapeseed oil
Method
- Stretch each half rasher with the back of a spoon, then wrap it round a sausage.
- Lay on a tray, drizzle with a little Cotswold Gold rapeseed oil and sprinkle over the dust.
- Roast at 200°C fan for 25 to 30 minutes until sticky and golden.
Charlie's cheat
Wrap and dust them up to two days ahead and keep them chilled on the tray, or freeze. They go straight into the oven.
Make it special
Slice each sausage lengthways to make a pocket, tuck in a slice of brie and a little onion relish, then wrap in the bacon.
Why it works
Stretching the bacon thins it so it wraps tightly and crisps all over, and the seasoning dust sticks to the fat as it renders, giving a sticky, savoury coating.
Your questions answered
How long do pigs in blankets take to cook?
25 to 30 minutes at 200°C fan, until the bacon is crisp and the sausages are cooked through.
Can I freeze pigs in blankets?
Yes. Wrap and dust them, freeze on the tray, then bag them up. Cook from frozen, adding 10 minutes or so, until piping hot in the middle.
Made with Pigs in Blankets Dust.
More from Charlie's Christmas Kitchen
- Sticky Honey and Mustard Pigs in Blankets
- The Crispiest Roast Potatoes
- Sprouts People Actually Eat
- Ross & Ross pigs in blankets guide
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