Pigs in Blankets

The bacon crackles under the heat, releasing its salt into the tender sausage meat. A honey glaze adds a lacquered finish and a touch of sweetness to balance the fat.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 545
• Protein: 21 g
• Carbs: 4 g
• Fat: 49 g

Ingredients

• 12 piece Cocktail sausage ( whole )
• 150 g Smoked cured pork belly ( very thinly sliced )
• 1 tbsp Honey ( liquid )
• 1 pinch Black pepper ground ( for seasoning )
• 12 piece Streaky bacon slices ( thinly sliced )

Instructions

1. Prepare the pork belly and bacon

   Cut the pork belly and streaky bacon into thin strips. If they are too wide, trim them lengthwise to perfectly fit the size of the sausages.

2. Wrap the sausages

   Wrap each cocktail sausage tightly in a strip of pork belly or smoked bacon. Place on a baking sheet, seam side down to prevent unrolling.

3. Roast in the oven

   Bake at 200°C. Cook until the pork belly and bacon are golden brown and the fat begins to sizzle and become crispy.

4. Glaze with honey

   Remove the tray, lightly brush each piece with honey using a pastry brush. Return to the oven for 2 to 3 minutes to achieve a shiny, sticky surface.

Chef's tips

• Do not add salt, the bacon and sausage already provide all the necessary salt.
• If the bacon doesn't stay in place, secure it with a small wooden toothpick before cooking.

Storage

Keeps for 2 days in the refrigerator. Reheat in the oven to maintain crispiness, avoid the microwave.