According to new festive research by Tesco, pigs in blankets are the nation’s favourite Christmas trimming.
On average, four and a half pigs in blankets will be eaten per person over the festive period.
Superstar chef Jamie Oliver shared how you can make this beloved Christmassy side at home for the big day. They’re not only tasty but “super easy” too, according to the chef.
On his official website Jamie said: “Use this method to ensure you get super-sticky, shiny, caramelised pigs in blankets for your Christmas feast. Delicious!”
This recipe makes 12 pigs in blankets but quantities can be amended depending on party size.
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- 12 rashers of higher-welfare smoked streaky bacon
- A few sprigs of fresh woody herbs, such as sage, thyme, rosemary
- 12 higher-welfare chipolata sausages
- Three tablespoons Worcestershire sauce
- One to two teaspoons of runny honey
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1. One at a time, place the bacon out on a board and run the sharp side of a knife along the length of the rasher to stretch it out. According to Jamie, this step is for ultimate crispiness.
2. Add a few herb leaves on each piece. Place a sausage at one end of the bacon and roll until it’s completely wrapped up. Pop in a roasting tray. Repeat with the rest of the bacon and sausages to form 12 pigs in blankets.
On the day
1. Place your prepped roasting tray in a preheated oven at 180°C/350°F/gas 4 for 30 minutes or until “golden, gnarly and cooked through”.
2. Grab a fish slice and scrape the pigs in blankets from the bottom of the tray but leave them in there. Spoon in the Worcestershire sauce and give the tray a good shake, but be careful – you don’t want to see any little piggies go flying. Scrape the sticky goodness from the bottom of the tray and coat your bacon and sausages.
3. Drizzle in the honey, then place on medium heat on the hob and bring to a boil until caramelised. Keep shaking to coat. Serve straight away with your Christmas dinner.
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