Pigs In Blankets Parcels
Make your Christmas meal even more delicious this year with these bacon-wrapped sausage parcels glazed with honey and mustard.
From the book
Pigs in Blankets
Fifty inspired sausage and bacon recipes
Ideas for every season (not just Christmas)
From barbecue dishes to winter warmers
Introduction
It doesn’t get more comforting than these bacon-wrapped stuffing balls. Perfect with your Sunday roast or Christmas dinner.
Ingredients
| 10 | The Jolly Hog Caramelised Porker Sausages |
| 1 pack of 12 | Jolly Hog Smoked Rashers Streaky Bacon |
| 2 tbsp | honey |
| 2 tbsp | wholegrain mustard |
Method
Heat the oven to 200°C/180°C fan/gas mark 6.
Squeeze the meat out of the sausage skins and mash it together in a bowl. Discard the skins.
Roll the sausage meat into four round balls. Wrap each ball with a rasher of streaky bacon, overlapping the ends.
In a bowl, mix the honey and mustard together to make a glaze. Brush the parcels with the glaze.
Place the parcels on a baking tray and roast in the oven for 25–30 minutes until brown all over.
