Pigs in Blankets with Honey Mustard Dip
Sausages wrapped in bacon is the only way to make Pigs in a Blanket! Served with a Honey Mustard Dipping Sauce, this Homemade Pigs in Blankets recipe is truly irresistible!
Servings: 10 pigs in blankets
Cost: £2 / $2.50
10x Tooth Picks
Small Bowl (for dip)
Pigs in Blankets
- 10 Chipolatas
- 10 rashers of Streaky Bacon (preferably smoked)
- 10 Fresh Sage Leaves
- few sprigs of Rosemary (plus extra to serve)
- drizzle of Olive Oil
Honey Mustard Dipping Sauce
- 1/4 cup / 60g Mayonnaise (full fat)
- 1/4 cup / 60g Dijon Mustard
- 1/4 cup / 60g Honey
- 1 tbsp Sour Cream
- 1 tsp Lemon Juice
- Salt & Black Pepper, to taste
Pre heat oven to 200c/390f.
Place a sage leaf on each of your chipolatas and then wrap in bacon, ensuring there's tiny amount of sausage showing on each side. Pierce with a toothpick/cocktail stick to secure.
Place on a bed of rosemary in a baking dish and drizzle over a little olive oil. Roast in the oven for 30mins or until dark golden and crispy.
Meanwhile, combine all of your honey mustard dip ingredients, adjusting the seasoning to taste.
Serve by removing the toothpick/cocktail stick and laying over any leftover rosemary you have.
a) Make Ahead - These are perfect to make ahead of time, just wrap, cover and pop in the fridge until needed. Roast as usual. Dip can also be made ahead of time!
b) Big Batch - If you're cooking for a large crowd, just use the slider where it says 'servings' at the top of the recipe card to adjust.
c) Calories - Based per sausage without sauce. The whole dipping sauce is 685 calories.
Calories: 165kcal | Carbohydrates: 0.31g | Protein: 6.08g | Fat: 15.35g | Saturated Fat: 3.584g | Polyunsaturated Fat: 1.307g | Monounsaturated Fat: 4.81g | Cholesterol: 24mg | Sodium: 290mg | Potassium: 145mg | Sugar: 0.11g | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.4mg