AI-generated Pigs in blankets
Recipes with Chipolata
The side dish of the British Christmas dinner: pork chipolatas wrapped in smoked streaky bacon and roasted until the bacon crisps. They go in the oven next to the turkey and come out with the roast potatoes.
Prep Time
10 min
Cook Time
30 min
Servings
6
Difficulty
Easy
Ingredients
- 12 pork chipolatas
- 12 rashers smoked streaky bacon
- 1 tbsp vegetable oil
- A few sprigs of thyme (optional)
Steps
Heat the oven to 200 °C (180 °C fan).
Stretch each rasher of bacon on a board with the back of a knife so it gets longer and thinner.
Wrap one rasher in a spiral around each chipolata, leaving the ends of the sausage free. Lay them seam side down on an oiled tray.
Roast for about 30 minutes, turning once, until the bacon is crisp and the sausages are cooked through. Scatter with thyme and serve with the roast.
Tips
Stretching the bacon makes it cling and crisp evenly. You can wrap them a day ahead and keep them covered in the fridge.