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Sticky pigs in blankets

Sticky pigs in blankets

This simple recipe is perfect accompaniment to a traditional roast turkey Christmas dinner.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Hugh Bonneville on episode 12, season 2 of Dish, the Waitrose podcast. It was served with a main course of rosemary & black pepper brined wing rib of beef, plus this selection of delicious sides: potatoes dauphinoise, red cabbage & carrot slaw, maple-roast parsnips and carrots, and maple-glazed Brussels sprouts with bacon. Dessert was this mix-and-match tiramisu.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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  • Serves6
  • CourseAccompaniment
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 1 tbsp date nectar
  • 1 tbsp English mustard
  • 18 British gourmet pork cocktail sausages, separated
  • 9 slice/s Waitrose Cooks’ Ingredients Italian Sliced Pancetta, halved

Method

  1. Preheat the oven to 200 ̊C (180 ̊C fan), gas mark 6. Mix the date nectar, mustard and seasoning in a large bowl. Toss the sausages in the bowl to coat in the mixture.

  2. Cut each slice of pancetta in half, then wrap each sausage in a piece of pancetta. Place on a parchment-lined baking tray.

  3. Bake for 30-35 minutes, until golden and sticky.

Cook’s tip

Try swapping the pancetta for streaky bacon.

These pigs in blankets can be served as a canape, simply pop them on a platter with a cocktail stick.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

539kJ/ 129kcals

Fat

6.8g

Saturated Fat

2.5g

Carbohydrates

7.6g

Sugars

3.1g

Fibre

0.3g

Protein

9.3g

Salt

1g

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