Sausages Wrapped in Bacon (Giant Pigs in Blankets!)
When pigs in blankets meets bangers and mash! These sausages wrapped in bacon are easy to make and served with a homemade sausage gravy!
Servings: 8 sausages
Cost: £2 / $2.50
Deep Baking Tray Suitable for placing on stove (see notes)
Small Pot (for Worcestershire sauce)
Jug (for stock)
Sharp Knife & Chopping Board (for onion)
- 8 Pork Sausages (see notes)
- 8 slices of Smoked Streaky Bacon
- 3-4 large sprigs of Rosemary, halved
- 2 medium Onions, peeled & quartered
- Olive Oil, as needed
- 2 cups / 500ml Beef Stock
- 2 tbsp Flour
- Salt & Black Pepper, to taste
- 2 tbsp Worcestershire Sauce
- 1 tbsp Cornstarch/Cornflour (helps thicken the Worcestershire sauce to cling to the bacon, can omit if you don't have it)
In a small pot combine 2 tbsp Worcestershire sauce with 1 tbsp Cornstarch/Cornflour until lump free.
One by one dunk a strip of bacon into the Worcestershire sauce, then wrap around a sausage. Secure with toothpick and repeat.
Place on a bed of rosemary and nestle in the onions. Drizzle with a good glug of oil then bake in the oven at 200C/390F for 30mins, or until deep golden and piping hot through the centre. Turn once midway through.
Remove sausages and rosemary from pan, then place over a low flame on the stove (if your dish is not suitable scrape out as much flavour/sausage fat from the pan and place in a pot). Stir in 2 tbsp flour and gradually whisk in beef stock. Keep simmering/stirring until thickened, then season to taste with salt and pepper.
Remove toothpicks from sausages, then serve with gravy on a bed of mashed potato!
a) Sausages - Try and get your hands on some good quality sausages. I usually get pork and apple, but you can use any variety you fancy. The 8 sausages I used in total weighed around 1lb/500g in total, just for reference. For regular pigs in blankets (using chipolatas) check out my Homemade Pigs in Blankets!
b) Oven Tray/Gravy - Make sure the tray you're using is safe to place on a low heat on the stove (most heavy duty roasting trays will be fine, baking dishes/crockery are not). Also make sure it's deep enough to contain 2 cups of liquid. It's best to do it this way because you can scrape off the char/flavour as you create the gravy. Failing that just scrape the leftover fat into a pot and go from there.
c) Serving - I serve with Mustard Mash and Roasted Broccolini! Check out my side dishes for inspo.
d) Calories - Based on 2 sausages per person. Calories for 2 sausages and 1/4 of the gravy.
Calories: 591kcal | Carbohydrates: 12.93g | Protein: 22.13g | Fat: 49.55g | Saturated Fat: 14.159g | Polyunsaturated Fat: 5.077g | Monounsaturated Fat: 17.953g | Cholesterol: 95mg | Sodium: 1122mg | Potassium: 610mg | Fiber: 1.3g | Sugar: 3.41g | Vitamin A: 52IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 2.44mg