Pigs in Blankets
Ingredients
- 12 pcCocktail sausage (whole)
- 150 gSmoked cured pork belly (very thinly sliced)
- 1 tbspHoney (liquid)
- 1 pinchBlack pepper ground (for seasoning)
- 12 pcStreaky bacon slices (thinly sliced)
Method
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.
- 1
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 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
Bake at 200°C. Cook until the pork belly and bacon are golden brown and the fat begins to sizzle and become crispy.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat in the oven to maintain crispiness, avoid the microwave.
