Pigs In Blankets With Honey & Mustard
Homemade pigs in blankets don't get much better than this! Sweet & smoky with a sticky, honey & mustard glaze. Next level stuff!
Servings: 12 Pigs In Blankets
Equipment
- Large Baking Tray
- Pastry Brush
- Small Mixing Bowl
Ingredients
Honey & Mustard Glaze
- 50 g Honey
- 1 tsp Wholegrain Mustard
- 2 tsp Lemon Juice
Pigs In Blankets
- 12 Chipolata Sausages
- 12 Rashers Streaky Bacon Smoked Or Unsmoked
- 1 tbsp Vegetable Oil
Instructions
Honey & Mustard Glaze
- Place the honey, mustard & lemon juice into a small mixing bowl, mix to combine then set aside.
Pigs In Blankets
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Place a rasher of bacon onto a chopping board & stretch/thin it out slightly, using the back of a knife.
- Tightly wrap the bacon around a chipolata sausage then place onto a baking tray.
- Repeat with the remaining sausages & bacon.
- Drizzle the veg oil over the pigs in blankets then cook in the preheated oven for 10 minutes.
- Brush the sausages all over with the glaze then cook for a further 5-10 minutes, until golden & sticky.
- Serve immediately.
Notes
1. Cooking In An Aga - To cook the pigs in blankets in an Aga, place them on the bottom set of runners in the roasting oven.
2. Bacon - You can use either smoked or unsmoked bacon for this recipe.
3. Sausages - Make sure to use chipolata sausages for this recipe!
4. Honey & Mustard - If you'd prefer not to glaze your pigs in blankets, cook them for 15-20 minutes, until cooked through & the bacon is crispy.
5. Reheating - Pigs in blankets are best served straight away but can be cooked & stored in the fridge for up to 3 days. To reheat, cover with foil & cook at 180°c/356°f until hot.