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Sticky pigs in blankets
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Serves: 6 - 8
1 tbsp date nectar
1 tbsp English mustard
8 British gourmet pork cocktail sausages, separated
9 slices Waitrose Cooks’ Ingredients Italian sliced pancetta, halved
1. Preheat the oven to 200 ̊C, gas mark 6. Mix the date nectar and mustard in a large bowl; season. Toss the sausages in the bowl to coat in the mixture. Wrap each sausage in 1⁄2 a piece of pancetta, then place on a parchment-lined baking tray. Bake for 30-35 minutes, until golden and sticky.
Typical values per serving:
Per serving (8)
This recipe was first published in November 2016.