What’s better than bacon? Hot pigs in blankets which contains bacon and sausages! These yummy little boys are easy to make and perfect party food. Give them a try this weekend.
hot pigs in blankets
- 500g Ritchies pork chipolata sausages (18-20 sausages)
- 10 rashers thinly cut streaky bacon cut in half length wise
to serve
- Salad leaves
- Chilli sauce or tomato relish
hot pigs in blankets method
Preheat oven to 170oC
Line a large oven tray with baking paper. If the sausages are still linked together cut them apart. Wrap each one with half a slice of streaky bacon (start at one end and wrap it in a spiral up the chipolata) put each sausage on the oven tray with the end of the bacon underneath to hold it in place. Repeat with all the sausages. Bake in a preheated oven for about 20-25 minutes until dark golden brown. Serve with a tomato relish or chilli sauce, a chilled lager and maybe the footy.
Tip: You can also cook these on a BBQ on a medium heat with the hood down.
Makes 18-20. Preparation time 15 minutes. Cooking time 25 minutes

Did you know:
Pigs in blankets (or pigs in a blanket) refers to a variety of different sausage-based foods in the United States, United Kingdom, Denmark, Ireland, Germany, Belgium, Russia, Canada, and Japan. Many are large, but other recipes call for a dish that is small in size and can be eaten in one or two bites. For this reason, they are usually served as an appetizer or hors d’oeuvre or are accompanied by other dishes in the ‘main course’ section of a meal. In the West, especially in the United States and Canada, the bite-sized variety of pig in a blanket is a common hors d’oeuvre served at cocktail parties and is often accompanied by a mustard or aioli dipping sauce.
Pigs in a blanket are usually different from sausage rolls, which are a larger, more filling item served for breakfast and lunch in parts of Europe, Australia, and, more rarely, the United States and Canada. Source: Wiki





