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
Contains alcohol
Ultimate version
Cumberland chipolatas in pancetta with a maple, bourbon and sage glaze.
Per serving£2.63
Total cost£10.50
Time50 min
Ingredients for 4
- 12 Cumberland chipolatas , premium butcher's
- 12 slices thinly sliced pancetta
- 1 tbsp olive oil
- flaky sea salt , to finish
- Glaze
- 3 tbsp maple syrup
- 2 tbsp bourbon
- 1 tbsp Dijon mustard
- 8 fresh sage leaves
Method
- Simmer the maple syrup, bourbon and Dijon in a small pan for 2-3 minutes until lightly syrupy, then cool.
- Wrap each chipolata snugly in a slice of pancetta and arrange seam-side down on a lined tray with the sage leaves.
- Drizzle with olive oil and roast at 200C for 18 minutes until the pancetta begins to crisp.
- Brush with the bourbon-maple glaze and roast for a further 10-12 minutes, glazing once more, until lacquered and deeply golden.
- Crisp the sage leaves alongside for the final few minutes.
- Finish with flaky sea salt and serve with the crisp sage scattered over.
Equipment
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.
