Christmas time, mistletoe and wine. We all know the Christmas classics, but nothing beats the all-stars of the festive feast.
While some Brits may dislike turkey, and many hate sprouts, there are very few of us who can say we dislike the side dish of dreams – pigs-in-blankets.
These salty, meaty little extras are seen on plates up and down the country and, in fact, 59% of Brits said that they were their favourite trimming in a survey in 2019.
But, just because they’re already delicious doesn’t mean pigs-in-blankets can’t be improved! You can take the tasty morsels up a notch by adding a sweet and sticky glaze while they cook.
This recipe for Sticky Christmas Pigs-in-Blankets is utterly divine. The sweetness compliments the saltiness of the bacon while cranberry brings out the Christmas flavours, or, apple brightens up the pork.
You can pick which fruit sauce you use by your preference (or just because it’s what you have in).
On top of that the mustard and soy sauce cuts through the lot to avoid them tasting sickly.
If you’re not a fan of wholegrain mustard feel free to swap it out for Dijon or English instead. Both will work with this glaze.
Sticky Christmas Pigs-in-Blankets
Ingredients:
- Pack of pork sausages – chipolata or cocktail
- Pack of streaky bacon (we prefer smoked)
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tsp wholegrain mustard
- 1 tbsp cranberry or apple sauce
- Salt and pepper
Method:
- Heat your oven to 185 degrees Celsius.
- Mix together the honey, soy sauce, mustard, salt and pepper and apple sauce – this will create your sticky glaze.
- Take each sausage and wrap a bacon rasher around it. If you struggle to secure them you can use a cocktail stick (just remember to take them out afterwards).
- Brush each pig with the glaze mix and put in the oven to bake for 15 to 20 minutes. Reglaze the sausages two to three times while cooking.
- Remove from the oven and allow to cool slightly (just enough to allow the sauce to stick). Serve in a bowl with any extra glaze from the baking dish poured on top.
- Garnish with rosemary and a sprinkle of Maldon salt.
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If you’re making these sticky pigs as part of a buffet then make sure to provide cocktail sticks and extra cranberry sauce for dipping!
Also, if your sauce doesn’t seem to be sticking to the pigs at first, don’t worry, the honey is extra runny while piping hot, but as it cools to eating temperature you can pour the sauce on top and it will thicken up and stick.
And, vegetarians can get stuck in by replacing the sausages and bacon with halloumi cheese wrapped in aubergine or with veggie sausages. Yum!
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