April 24 - Pigs-in-a-Blanket Day

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Title: Pigs in Blankets
Categories: Five, Pork, Herbs, Sauces
Yield: 12 Side servi

12 sl Smoked streaky bacon
Sprigs of fresh woody herbs;
- sage, thyme, rosemary
12 Chipolata sausages *
3 tb Worcestershire sauce
2 ts Runny honey

Working one at a time, lay the bacon out on a board and
run the sharp side of your knife along the length of the
rasher to stretch it out - this will make it even
crispier.

Dot with a few herb leaves, then place a sausage at one
end and roll the bacon around it until it's totally
wrapped up. Place in a roasting tray and repeat till
they're all done.

Cook in an oven at 180oC/350oF/gas 4 for 30 minutes, or
until golden, gnarly and cooked through.

Using a metal spatula, scrape the pigs in blankets from
the bottom of the tray, leaving them in there, then add
the Worcestershire sauce and give it a good shake,
scraping all that sticky goodness from the bottom of the
tray.

Drizzle in the honey, then place on a medium heat on the
hob and bring to the boil until caramelised, shaking
continuously to coat. Serve immediately.

* A chipolata is a type of fresh sausage. Chipolatas are
often prepared as a relatively thin and short sausage.
Chipolatas are typically made from coarse-ground pork
seasoned with salt and peppertogether with herbs and
spices

Serves 12 as a side

RECIPE FROM: https://www.jamieoliver.com

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