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Pigs in blankets with bourbon glaze
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250g pack 12 rashers smoked streaky bacon
375g pack No.1 Free Range 12 Chipolatas
4 tbsp clear honey
5-10 drops Tabasco, or to taste
2 tbsp bourbon
1. Preheat the oven to 180°C, gas mark 4.
2. Using the back of a knife, stretch each bacon rasher out, to stop it shrinking during cooking. Roll a rasher around each sausage. Place them in a foil-lined roasting tin.
3. Mix the honey, Tabasco and bourbon together. Pour the mixture over the sausages and toss well.
4. Bake for 40-45 minutes, turning them once and basting at the same time, until brown and piping hot. Serve drizzled with the pan juices.
Typical values per serving:
(per sausage) gluten free
This recipe was first published in December 2020.