Garlic, honey & thyme pigs in blankets
- Helena Busiakiewicz
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Serves 6 - 8
Easy
Prep: 5 mins
Cook: 30 mins
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Make this Christmas classic for a side, or serve as retro canapés – use 24 cocktail sausages and cut the bacon rashers in half before wrapping
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Ingredients
Nutrition
Units:
MetricUS
-
12 smoked streaky bacon rashers
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12 chipolatas
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80g honey
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1 tsp wholegrain mustard
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1 large garlic clove
grated
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5 thyme sprigs
leaves picked and finely chopped
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Nutrition: Per serving (8)
- kcal212
- fat14g
- saturates5g
- carbs9g
- sugars8g
- fibre1g
- protein12g
- salt1.9g
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Method
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step 1
Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Wrap each bacon rasher around a chipolata. Set on the baking tray with a little space between each one, put in the oven and bake for 20 mins.
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step 2
Pour the honey into a small saucepan over a low heat until just bubbling, then stir in the mustard, garlic, thyme and some salt and pepper. Brush most of the honey over the sausages and put in the oven for another 10-15 mins until cooked through, golden and sticky. Drizzle over a little more of the flavoured honey and serve.
Recipe from Good Food magazine, Christmas 2024
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