Pigs in Blankets recipe
A classic British Christmas side of chipolatas wrapped in streaky bacon, roasted until crisp and glazed.
25 min · Easy · British Jump to method
Ingredients
- 12 chipolatas
- 6 rashers streaky bacon
- 1 tsp oil
- 1 tbsp maple syrup
- to taste black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 373 kcal |
| Protein | 15.8 g |
| Carbohydrates | 6.1 g |
| Fat | 31.1 g |
| Saturated fat | 10.9 g |
| Fibre | 0.2 g |
| Sugar | 5.1 g |
| Sodium | 1.1 mg |
Why this works
A rich, energy-dense festive dish that is high in fat, particularly saturated fat, and relatively high in salt, with a modest amount of protein.
Protein from sausage and bacon. Provides a moderate protein contribution per serving, which can support satiety and muscle maintenance.
High saturated fat. Streaky bacon and chipolatas contribute a considerable amount of saturated fat, so this is best kept as an occasional food.
Salt content. Processed meats are likely to make this dish relatively high in sodium, which may not suit those watching blood pressure.
Method
- Preheat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7) conventional.
- Wrap each chipolata with a rasher of streaky bacon and place seam-side down in a roasting tin.
- Drizzle lightly with oil and season with black pepper if using.
- Roast for 18-20 minutes, turning once, until the bacon is crisp and the sausages are cooked through.
- For a glossy finish, brush with a little maple syrup for the last 2 minutes if you have it.
- Serve hot as a Christmas side dish.
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