Honey Bourbon Pigs in Blankets
Take your Pigs in Blankets to new heights by glazing them in Honey and Bourbon. Sweet, sticky and bursting with flavour, these are sure to be the star of the show at your next roast dinner!!
Cost: £2.50 / $3
Small Bowl (for glaze)
12 Tooth Picks
- 12 Pork Chipolatas
- 12 rashers Smoked Streaky Bacon
- 12 Sages Leaves
- 2 tbsp Honey
- 2 tbsp Bourbon, (optional)
- 1 tbsp Worcestershire Sauce
- few Sprigs of Rosemary
- pinch of Salt & Pepper, to taste
- Olive Oil, as needed
Preheat oven to 200c (390f).
In a bowl, combine 2 tbsp Honey, 2 tbsp Bourbon, 1 tbsp Worcestershire Sauce and Salt & Pepper to taste.
Brush your Chipolatas with the glaze, wrap a sage leaf around each of them (lengthways) and then wrap in Bacon. Secure with a toothpick.
Lay a few sprigs of Rosemary in a baking tray, place your Sausages on top and drizzle with a little Olive Oil.
Bake for 30mins or until golden brown and crispy, flipping once.
Drizzle the rest of your glaze over them, shake the pan well and pop back in the oven for a few mins until sticky.
Remove toothpicks and enjoy!
a) Bourbon - This gives an awesome kick of flavour. The alcohol will burn off, but feel free to leave out if you wish.
b) Make Ahead - These are perfect to make in advance! Just prepare up until roasting, cover and pop in the fridge, then continue as stated in recipe.
c) Cranberry Sauce - I often serve these with my Spiced Cranberry Sauce, but feel free to serve with any other dip or as part of your roast dinner.
Calories: 167kcal | Carbohydrates: 4.48g | Protein: 5.47g | Fat: 14.18g | Saturated Fat: 3.106g | Polyunsaturated Fat: 1.241g | Monounsaturated Fat: 3.839g | Cholesterol: 18mg | Sodium: 360mg | Potassium: 143mg | Fiber: 0.3g | Sugar: 3.14g | Vitamin A: 70IU | Vitamin C: 0.5mg | Calcium: 18mg | Iron: 0.59mg