Emma A Christmas dinner wouldn’t be the same without some pigs in blankets (or kilted pigs as they are also known). This is a simple recipe which you can make ahead and freeze, saving time on Christmas day. This easy Christmas side dish takes Swaledale Butchers Yorkshire breakfast sausages and blankets them in their dry-cured smoked streaky bacon, coating them with a honey, mustard and rosemary sauce before cooking.
More side dish recipes can be found here.
Alongside roast potatoes and honey-glazed parsnips, pigs in blankets are a staple for our Christmas dinner.
Ingredients
- sausages
- streaky bacon
- honey
- mustard
- rosemary
See the recipe card for quantities.
Instructions
Preheat the oven to gas 6, 200°C, and fan 180°C.
Cover a baking tray with foil.
Wrap a rasher of streaky bacon around each sausage.
Place on the tray.
Put the honey, mustard and chopped rosemary in a small pan and gently heat until the bubbling.
Brush the mixture over the sausages.
Place in the oven and cook for 18-20 minutes until lightly browned.
Serve, garnished with a little more chopped rosemary.
Pigs in blankets
Ingredients
- 1 packet Swaledale Butchers Yorkshire Breakfast Chipolatas
- 1 packet Swaledale Butchers dry-cured smoked streaky bacon
- 1 tbsp clear honey
- 1 tbsp grainy mustard
- few sprigs rosemary finely chopped, plus extra to garnish
Instructions
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Cover a baking tray with foil.
- Wrap a rasher of streaky bacon around each sausage.
- Place on the tray.
- Put the honey, mustard and chopped rosemary in a small pan and gently heat until the bubbling.
- Brush the mixture over the sausages.
- Place in the oven and cook for 18-20 minutes until lightly browned.
- Serve, garnished with a little more chopped rosemary.
