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.
- Prepare10 mins
- Cook35 mins
- Total time45 mins
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.
Cut each slice of pancetta in half, then wrap each sausage in a piece of pancetta. Place on a parchment-lined baking tray.
Bake for 30-35 minutes, until golden and sticky.
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.