We all love ‘Pigs in blankets’

They are the best part on a Christmas dinner plate, them and of course the ‘Gravy’.

I love these so much, why do we only have them at Christmas?? When they taste so good.

With that in mind I can only make these taste even better. Here's my even tastier ‘Pigs in Blankets’.

Ingredients

500g x Chipolatas

500g x Streaky bacon smoked/unsmoked

3 x Apples (Diced)

2 x Onions (Diced)

1tbsp x Dried Sage

1tssp x Dried Thyme

1tbsp x Golden syrup

1tsp x Salt

1tsp x Cracked Black pepper

Method

In a large oven proof dish add the diced onion and apples, mix well while covering the base with the mix. Add your seasonings of Sage, Thyme, salt and pepper, again mix them well into your apple mix. Evenly spread the mixture across the base of the your dish, so it is even.

Next separate the Chipolatas (if still linked), pick a rasher a bacon starting at the end of your sausage wrap the bacon around covering the sausage, all the way to the other end. Place your ‘blanketed pig’ seam down onto the apple mix and continue until you've finished all the Chipolatas and Bacon.

Heat oven 180⁰ and allow to warm, in a separate bowl add the golden syrup a pinch of salt and pepper, along with 1tsp of water mix well. Using a pastry brush, lightly brush the syrup mix over all the wrapped Chipolatas until all gone.

Cover with tin foil cook for 20-25mins, remove carefully turn all your Chipolatas over. Place tin foil back on top and return to the oven for a further 25 minutes.

Remove the tin foil, place back in the oven for another 10 - 15 minutes or until they have a golden colour on the edges.

Allow to cool on a tray or plate, but please allow to fully cool before freezing.

*Don't throw your Apple mixture away allow to fully cool, add to 400g of sausagemeat and leave overnight.

Follow my ‘Pastry and sausageroll recipe and you'll be happy with the flavour*

*Suitable for freezing upto 3 months