Classic Pigs In Blankets Recipe | BBC Good Food

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• Home
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• Classic pigs in blankets

Classic pigs in blankets

• Miriam Nice

Save recipeServes 8EasyPrep: 10 minsCook: 35 minsA star rating of 3.5 out of 5.11 ratingsRateloading...

Everybody loves this traditional Christmas side dish and we've got three tasty twists including black pudding, butternut squash and chestnuts – you choose!

FreezablePrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

Sprouts with crispy prosciutto

A star rating of 5 out of 5.2 ratings

Dress simply steamed or boiled brussels sprouts with butter, lemon and crispy prosciutto for a gluten-free side dish for a festive dinner

Christmas red cabbage

A star rating of 4 out of 5.40 ratings

This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky

Braised chestnuts, apples & brussels sprouts

A star rating of 4 out of 5.1 rating

Spruce up your sprouts with pan-fried apples and sweet, melting chestnuts to give this classic Christmas side dish a delicious French twist

Ingredients

Nutrition

• 8 rashers smoked streaky bacon
• 16 chipolatas

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Nutrition: per serving

• kcal213
• fat17g
• saturates6g
• carbs5g
• sugars1g
• fibre1g
• protein9g
• salt1g

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Method

• step 1

  Heat oven to 190C/170C fan/gas 5. Cut the bacon rashers in half. Wrap a piece of bacon around each of the chipolatas.

• step 2

  Place on a baking tray and cook for 30-35 mins until golden.

RECIPE TIPS

TWISTS: CHIPOLATAS & SAGE

Wash and dry 16 sage leaves. Lay 1 sage leaf on each chipolata before wrapping in bacon. Put 1 tbsp honey in a bowl and brush each bacon-wrapped sausage with a little honey before cooking as per the recipe above. 

TWISTS: BLACK PUDDING-STUFFED DATES

Instead of sausages, fill 16 pitted dates with 50g black pudding. Wrap the stuffed dates with bacon and secure with a cocktail stick. Brush over 1 tsp wholegrain mustard mixed with 1 tsp brandy before roasting as per the recipe above.

TWISTS: BACON-WRAPPED BUTTERNUT SQUASH & CHESTNUTS

Instead of sausages, cut 100g peeled butternut squash into 16 chunks and boil for 5 mins, then drain and leave to steam-dry. Halve 8 marrons glacés (or 8 chestnuts if you can’t find them), and place each half on top of a chunk of squash. Wrap each bundle with a piece of bacon, then secure each one together with a cocktail stick before roasting as per the recipe above.

Recipe from Good Food magazine, November 2016

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A star rating of 3.5 out of 5.11 ratingsAdAd

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