Traditional pigs in blankets, wrapped in bacon and drizzled with a tasty herby honey glaze. Theres a few variations of these and traditionally bacon is used whereas in the USA, pigs in blankets are wrapped in pastry.

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Ingredients - 

12 - Pork Sausages (Chipolatas)
12-24 - Streaky Bacon Rashers (Amount Depends on Size)
4- Sage Leaves, Picked 
4 - Sprigs Thyme, Picked
1 Sprig - Rosemary, Picked 

Rosemary Honey Glaze - 

2 Tbsp (40g) - Honey 
1 Sprig - Rosemary, Chopped
1 Sprig of thyme, Chopped 
2 - Sage Leaves, Chopped 
Salt To Taste 
Ground White Pepper To Taste 

Method - 

1. Preheat oven to 200.c - 400.f, Line a baking tray with parchment paper. 

2. On a bench, lay out the bacon, 1-2 rashers per sausage, depending on size. Add the picked sage to 4, thyme to 4 and rosemary to 4. Add the sausages and roll tight until most of the sausage is covered with the bacon. Place onto the prepared baking tray. Bake in the oven for 15 minutes. Remove from the oven. 

3. In the meantime, combine the honey, rosemary, sage thyme, salt, and pepper in a bowl. 

4. Baste the glaze over the pigs in blankets until lightly coated. Place back into the oven for 5 minutes or until lightly caramelised. Remove from the oven. 

5. Serve on a platter and drizzle over the remaining honey glaze. Dig in. 

#christmasrecipes #christmasfood #pigsinablanket