You can’t have Christmas dinner without pigs in blankets. Wrap streaky bacon round chipolata sausages and bake for 10-15 mins. Easy peasy!
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Skill level: Easy peasy
Costs:Cheap as chips
- 12 chipolata sausages
- 12 rashers streaky bacon
- 1-2 tbsp readymade English mustard
- Shallow roasting tin
- Set the oven to Gas Mark 5 or 190°C. Twist each sausage in the centre and cut in half to give 24 mini sausages.
- Stretch the bacon rashers against the back of a knife to elongate them, then cut them in half. Wrap bacon around the sausage, with end of the bacon underneath. Cover and keep chilled until ready to cook.
- Place the sausages in a small baking tray and bake them for 15-10 mins, or until cooked through. Remove them from the oven and keep them warm until serving. Serve with mustard. To freeze: When cold, the sausages can be packed into a freezer bag and frozen for up to 1 month. Allow them to defrost before reheating them in a hot oven for a few minutes, or they can be eaten cold.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.