Bacon Wrapped Sausages - Giant Pigs in a Blanket

Why choose between sausage and bacon when you can have both with these bacon wrapped sausages, oven-baked to perfection. These pigs in blankets bring the best of both worlds together into one mouthwatering combo, great as an appetizer for parties or used as part of the main meal to please the family.Pigs in blankets are traditionally served as a Christmas side dish with turkey dinner, but why stop there? You can enjoy them all year long with this recipe.

📝 Ingredients

• 12 Chipolatas
• 6 slices Back Bacon (or 12 slices Streaky Bacon)
• 2 teaspoon Honey or Maple syrup
• 2 teaspoon Brown sugar

👨‍🍳 Instructions

1. 1Bacon: If using 6 slices Back Bacon cut in half along the lean eye of the loin and the fattier section. If using streaky bacon there is no need to cut.
2. 2Preheat oven to 220°C / Fan 200°C / Gas mark 7 / 400°CPrepare sausages, we have used 12 Chipolatas see blog post for other options
3. 3Wrap bacon around each sausage. If using small cocktail sausages, you may need to cut each bacon strip in half.
4. 4Foil: Cover baking tray with foil, evenly space the bacon wrapped sausages on the tray.
5. 5Ovenbake: Check the time and cooking temperature suggested on the sausages packaging.Or cook in preheated oven 220°C / Fan 200°C / Gas mark 7 / 425°CCocktail sausage - 20-25 minutesChipolatas - 25-30 minutesCumberland - 30-35 minutes
6. 6Sweetness: Optional for extra sweetness - Drizzle 2 teaspoon Honey or Maple syrup , or sprinkle 2 teaspoon Brown sugar on for the last 8 minutes of cooking.
7. 7Serve as you wish for breakfast, lunch, starter, dinner, snack, side dish, finger food? Check out the blog post for more serving suggestions.