Pigs in blankets vary in flavour and ingredients across the world, but they’re always a hit! These porky, crispy, salty bites are the perfect side dish or appetiser, and sure to please your guests.
Recipe and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart
Pigs in blankets
- 10 rashers streaky bacon
- 10 chipolatas/cocktail pork sausages
- small handful fresh rosemary
- small handful fresh thyme sprigs
- 20ml (4 tsp) Worcestershire sauce
Preheat the oven to 200°C. Grease a shallow roasting tray with cooking spray. Wrap each sausage individually in a rasher of bacon and lay on the roasting tray. Repeat until all of the sausages have been wrapped.
Sprinkle the sausages with the herbs and Worcestershire sauce and bake until cooked through and the bacon is crispy, 45 minutes.