Devilled pigs in blankets

Name: Devilled pigs in blankets
Yield: 4
Ingredients: 8 rashers Streaky bacon; 1 handful Sage leaves, choose small ones or use thyme leaves (Main); 8 Chipolata sausages (Main); 3 Tbsp Worcestershire sauce; 1 tsp Prepared mustard; 1 tsp Honey

for 4 people

Jan Bilton

Food writer and cookbook author.

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Ingredients

8 rashers	Streaky bacon
1 handful	Sage leaves, choose small ones or use thyme leaves (Main)
8	Chipolata sausages (Main)
3 Tbsp	Worcestershire sauce
1 tsp	Prepared mustard
1 tsp	Honey

Directions

Preheat the oven to 180C.
Lay a rasher of bacon on a chopping board. Run the blunt edge of a chopping knife down the rasher length to stretch it. Top it with a few herb leaves. Wind the rasher down the length of the chipolata until it is totally wrapped. Repeat with the remaining bacon, herbs and chipolatas.
Place in a roasting pan. Bake for 20 minutes or until cooked.
Remove the pan from the oven. Drizzle the combined Worcestershire sauce, mustard and honey over the sausages. Roll them around to coat. Place the pan on a low-heat element for about 1 minute to reduce the sauce.