Negroni pigs in blankets

Name: Negroni pigs in blankets
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 16 rashers smoked streaky bacon; 16 pork chipolatas; 150 ml Campari; 2 large sprigs rosemary, leaves roughly chopped; 1 tbsp Dijon mustard; 2 tbsp clear honey; 1 lemon, juice

Camapri isn't just for cocktails. Its bittersweet flavour makes it a surprisingly good partner for pork, balancing the meat's natural sweetness beautifully. Here, food writer and recipe developer Helen Graves uses it to create sticky, glossy pigs in blankets that might just earn a permanent spot on your Christmas menu and provide the perfect excuse to mix up a round of negronis. Enjoy more of our Christmas side recipes. Follow Helen on Instagram.

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Serves8
CourseSide
Prepare20 mins
Cook35 mins
Total time55 mins
Plusresting

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16 rashers smoked streaky bacon
16 pork chipolatas
150ml Campari
2 large sprigs rosemary, leaves roughly chopped
1 tbsp Dijon mustard
2 tbsp clear honey
1 lemon, juice

Preheat the oven to 200ºC/ 180ºC fan/gas 6. Lay a bacon rasher on a chopping board and use the side of a knife to stretch it – this will make it stick to the sausage better. Wrap it around a chipolata and repeat until all the sausages have been wrapped.
Combine the Campari, rosemary, mustard, honey, orange and lemon juice in a bowl and mix well. Line a large roasting tin with a double layer of foil. Arrange the pigs in blankets in the tin in a single, snug layer. Pour the glaze over and turn the sausages to ensure they are fully coated.
Roast for 25 minutes, turning a few times throughout so the sausages are evenly glazed and golden. Allow them to rest in the tin for 5-10 minutes to let the remaining glaze thicken up. Turn the sausages once more in the glaze in the tin before serving.