Snacks
British
BritishPigs in Blankets
The Christmas-dinner favourite as a year-round snack, from value sausages in streaky bacon to chipolatas wrapped in pancetta with a maple and bourbon glaze.
Dairy-free
Nut-free
Better version
Pork chipolatas in smoked bacon with a honey and mustard glaze.
Per serving£1.38
Total cost£5.50
Time43 min
Ingredients for 4
- 12 pork chipolatas , twisted and halved
- 6 slices smoked streaky bacon , halved lengthways
- 1 tbsp olive oil
- Glaze
- 2 tbsp runny honey
- 1 tbsp wholegrain mustard
- 1 tsp fresh thyme , leaves picked
Method
- Preheat the oven to 200C and whisk the honey, mustard and thyme together.
- Wrap each chipolata in a strip of smoked bacon and set seam-side down on a lined tray.
- Drizzle with olive oil and roast for 18 minutes.
- Brush generously with the honey-mustard glaze and return for a further 8-10 minutes until sticky and golden.
- Rest for 2 minutes, then pile up and serve warm with the pan juices spooned over.
Equipment
- baking tray
- small bowl
The three ways, side by side
Budget
Value cocktail sausages wrapped in streaky bacon and baked.
Better
Pork chipolatas in smoked bacon with a honey and mustard glaze.
Ultimate
Cumberland chipolatas in pancetta with a maple, bourbon and sage glaze.
