Pigs in blankets

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Makes 18 piggies


  • 18 mini-chipolata sausages or 9 chipolata sausages cut in to 2
  • 9 rashes of thin smoked pancetta, cut in half to make 18


You will need a small roasting tray.


Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes

Pigs in blankets

I may love the cranberry sauce part of Christmas dinner the most, but it’s the pigs in blankets that our children look forward to! Such a simple concept… sausages wrapped in bacon. Maybe it’s the pure simplicity that makes them so delicious? I used to faff around with melted apricot jam (which, if you like, can be a lovely addition). But I don’t think it’s necessary. The fat in the bacon (or pancetta as I like to use) renders down into a sweet heady mix of pork juice. Genius.


Preheat the oven to 200/375/gas 5.

Lay out all of the rashes of pancetta vertically before starting.

Place one sausage at the end of a strip of pancetta which is closest to you.

Roll it up like you would a snow ball.

Place it in the roasting tray. Repeat until you have rolled all of the sausages.

Pop the roasting tray in the oven and cook for 15-20 minutes or until they are golden brown. This will depend on the thickness of the pancetta and sausages.

Serve hot!



Pigs in blankets don’t take long, but they can be fiddly if you are making lots. Why not roll in advance and then freeze them raw so that all you need to do on the day is defrost and roast. Simply make sure they are fresh (not frozen) before you start rolling and then that’s at least one more thing ticked off the to-do list!”

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