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Pigs in blankets

Pigs in blankets

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Arguably the best element of a traditional Christmas dinner, the big day just wouldn't be complete without pigs in blankets. This recipe uses standard sized sausages (as opposed to cocktail sausages) plus a little mustard and sage for an added flavour punch. Don't count on having any leftovers, these will get snapped up fast...

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  • Makes12
  • CourseAccompaniment
  • Prepare5 mins
  • Cook35 mins
  • Total time40 mins

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Ingredients

  • 1 pack/s unsmoked British streaky bacon rashers
  • 2 tbsp Waitrose Duchy Organic Wholegrain Mustard With A Touch Of Honey
  • 1 pack/s pork chipolatas with black pepper & nutmeg
  • 12 leaves Cooks’ Ingredients Sage

Method

  1. Brush each rasher of bacon on 1 side with a little mustard, about 2 tbsp in total.

  2. Wrap the sausages in the bacon, mustard-side inward, trapping a sage leaf in each one as you wind the bacon around. Set on a foil-lined baking tray.

  3. Bake in the oven at 200ºC, gas mark 6 for 30-35 minutes, until golden and cooked through, with no pink meat and juices that run clear.

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