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Vindaloo & honey-glazed pigs in blankets

Vindaloo & honey-glazed pigs in blankets

Sticky sweet with honey, sour with vinegar and fiery with chilli, this Indian twist on the festive favourite makes them doubly moreish. For more Gymkhana recipes and inspiration, explore our collection of restaurant-quality dishes and bring the bold, authentic flavours of India to your own kitchen with ease.

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  • Serves6
  • CourseSide
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

Ingredients

  • 4 tbsp Gymkhana Vindaloo Cooking Sauce
  • 2 tbsp honey
  • 12 chipolata sausages
  • 12 rashers streaky bacon
  • ¼ x 25g pack coriander, roughly chopped

Method

  1. Preheat the oven to 220ºC/200ºC fan/gas 7. Mix the vindaloo sauce and honey together in a small bowl. Using a pastry brush, coat the sausages in half the glaze, arrange on a baking tray and cook for 15 minutes.

  2. Remove the sausages from the oven. Carefully wrap each sausage with a rasher of streaky bacon and brush again with the remaining glaze. (Discard any remaining glaze). Return to the oven for a final 5-7 minutes until sticky, golden and cooked through. Scatter with the coriander to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,396kJ/ 336kcals

Fat

25g

Saturated Fat

8.6g

Carbohydrates

11g

Sugars

5.9g

Fibre

1.1g

Protein

17g

Salt

2.2g

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