• First, using a double layer of clingfilm or a piece of baking parchment, roll the sausage meat into a 30 cm long cylinder. Refrigerate whilst you make the bacon weave.

Bacon Weave

• Lay a double layer of clingfilm (big enough to roll the sausage in) onto a worksurface.
• Place 10-12 rashers of bacon*, facing lengthways on the clingfilm, making sure that the rashers are sitting right next to each other, leaving no gaps.

  *The width of the bacon weave should be the same length as the sausage meat.
• Fold back alternating rashers by 3-4 cm (towards you) then lay another piece of bacon horizontally across the unfolded rashers, so that it sits level with the top.

  Unfold the folded bacon back over the horizontal rasher.
• Next, fold the bacon that wasn't folded in the previous step away from you, so that it folds over the first horizontal piece of bacon.

  Lay another horizontal rasher across the unfolded bacon, so that it's sitting right next to the first rasher then unfold the folded bacon back over.
• Continue the weaving process, alternating which rashers of bacon are folded back until you have a bacon weave that is big enough to wrap around the sausage. You'll need between 6-8 rashers of bacon in total for the horizontal pieces.
• Using a pair of scissors, trim any excess bacon from the weave & save for another recipe.
• Next, unwrap the sausage meat then place at the top of the weave.
• Using the clingfilm, wrap the weave around the sausage meat then roll into a sausage & tightly tie the ends. Refrigerate overnight or for at least a couple of hours.

Cooking On A Barbecue

• Light your barbecue with charcoal then preheat to 175°c/350°f & set up for indirect cooking.
• Next, unwrap the pig in blanket, place onto a baking tray then brush all over with the vegetable oil.
• Place the pig in blanket in the barbecue, seam side down. We're cooking this indirectly, so the sausage should be on the opposite side of the barbecue to the charcoal.
• Cook until the pork reaches an internal temperature of 65°c/149°f, turning/flipping it over every 15 minutes or so, to prevent it from burning. The pork will take roughly 35-40 minutes to reach this temperature.

  If the bacon starts to brown too much, move it further away from the charcoal. If it needs crisping up before glazing, give the pork a quick sear directly over the charcoal.
• Next, brush the pig in blanket with the honey/maple syrup then continue cooking until the internal temperature is 75°c/167°f. This should only take 5-10 minutes.

  If the glaze starts to colour too much, move the pork further away from the charcoal.
• Once cooked, take the pig in blanket off the barbecue, leave to rest for 5-10 minutes then slice into portions.

To Cook In An Oven

• Preheat an oven to 180°c/160°c fan (356°f/320°f).
• Unwrap the pig in blanket then place onto a lined baking tray.
• Brush all over with the vegetable oil then cook until the internal temperature reaches 65°c/149°f. This will take roughly 30 minutes.
• Next, brush the pork with the honey/maple syrup then continue cooking until the internal temperature reaches 75°c/167°f. This will take around 5-10 minutes.

  If the glaze starts to colour too much, cover the pork loosely with foil.
• Once cooked, let the pork rest for 5-10 minutes then slice into portions.