This is a UK favourite at Christmas time and has more or less become an intrinsic part of this special meal. ‘Pigs in Blankets’ are simply chipolata sausages, wrapped in streaky bacon.
So easy to prepare, for 8 people you will need:
8 regular-sized pork chipolata sausages (allow 16 if you’re buying the usual cocktail size Christmas midgets)
8 rashers of streaky bacon strips
Preheat the oven to 220C / 425F / Gas mark 7 (200C for a fan oven, approx 400F)
Put a slice of streaky bacon on a flat surface and stretch and flatten it by gently pulling the back of a knife or palette knife over it.
Take a chipolata and roll the bacon strip around it to make a ‘pig in blanket’. (If you’re using the mini sausages that are usually around at Christmas you’ll find that half a strip of bacon will do for one little sausage). Repeat until all sausages are wrapped.
Sprinkle a little sunflower or olive oil in the bottom of a shallow oven proof dish. Lay the pigs in blankets on top with the loose ends of bacon facing downwards and drizzle a little more oil on top.
Cook in the oven, uncovered, for 30 minutes.
Drain on kitchen paper if you are concerned about them being too fatty.
Preparing ahead: On the day before these are needed you can roll the sausages in the bacon and store, covered, in the fridge.