|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The British and Irish pig in a blanket should not be confused with those served in the US. In the UK, they're small, cocktail-sized sausages wrapped in streaky bacon, not the pastry-wrapped sausages served across the pond.
Pigs in blankets are known around the world and here in the UK and Ireland, are traditionally served at the Christmas lunch and often on Boxing Day. Figures suggest close to 128 million are eaten at the lunch, but they do not need to be reserved simply for one day of the year.
Everyone loves the name of this quaint little dish and what could be easier than wrapping good-quality bacon around a little, tasty cocktail sausage. Children adore the bite-sized sausages and adults equally enjoy them, so always make plenty. They are great on a buffet or party food, a picnic, or in a lunch box. Feel free to vary up the sausages by using different flavors such as leek and onion or caramelized red onion, all of which are easily available in the UK.
- 24 cocktail sausages
- 8 to 12 slices good quality streaky bacon
Gather the ingredients and preheat the oven to 375 F/190 C.
Lightly grease a baking tray and cover with baking parchment. Set aside.
On a chopping board, lay the slices of streaky bacon side by side. Using the back of a dinner knife, stretch the bacon as far as it will go without tearing it. Cut each slice into thirds.
Take each cocktail sausage and wrap it tightly with the bacon.
Lay the wrapped sausage on the prepared baking tray with the seam underneath. Continue until you have used up all the bacon and sausages.
At this point, the tray can be covered and placed in the refrigerator to cook later.
As soon as you need your pigs in a blanket, pop them into the oven and cook for about 20 minutes or until the bacon is crisp and golden and the sausage is cooked through.
Serve alongside your roast turkey or goose on the Christmas table or even cold the next day on your Boxing Day buffet.
- The sausages can be wrapped the day before or even the week before and frozen, but defrost thoroughly before cooking. The best way to defrost is to remove from the freezer and place in the refrigerator overnight.
- You can also make sausages and wrap them, which is a fun thing to do. Avoid the cheapest sausages, instead choose good quality, full-flavored sausages to make them stand out. The thinly sliced streaky bacon is the best to use for wrapping.