The Ultimate Pigs in Blankets
It is my firm belief that on Christmas day, only a full sized butcher’s chipolata will do. Those tiny mini sausages are perfect for a finger buffet - served hot and sticky from the Aga on cocktail sticks, they are the perfect icebreaker as the honey drips indulgently from the stick and begs to be licked off sticky fingers! But for Christmas day, something more robust is called for. It is after all the best feast of the year! These yummy piggies are a cut above the average offering, sweet and tangy and with the festive fragrance of sage.
Music: Sia. Santa’s Coming For Us
Ingredients:
12 butchers chipolatas
12 rashers smoked streaky bacon
12 sage leaves
2 tbsp runny honey
1 tbsp wholegrain mustard
Vegetable oil for brushing
Method:
-Measure the honey and mustard into a bowl and pop on the warming plate or the hottest corner of the Aga top plate to melt. Mix to combine.
-Using the back of a heavy knife, run the blade over the bacon to stretch. This will allow the bacon to crisp and to cook at the same rate as the sausage.
-Using a pastry brush, cover the bacon with a thin coating of the honey and mustard mix.
-Pop a sage leaf into the middle of the rasher, then, laying the sausage on the diagonal, roll the bacon over the sausage until completely wrapped. -Brush lightly with vegetable oil
-Pop onto a baking tray in the roasting oven - use the 2nd runner down. Cook at between 200-230c for 20-25 minutes until the bacon is crisp and golden, turning halfway through.
