bacon wrapped sausages

You can’t have Christmas dinner without pigs in blankets. Wrap streaky bacon round chipolata sausages and bake for 10-15 mins. Easy peasy!
Serves: 6
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





    1. 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.


    1. 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.


    1. 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


fat 21.0g saturates 7.5g calories 260(kcal)


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.