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Christmas

Cranberry Glazed Pigs in Blankets

Difficulty Easy
Time 45 minutes
Serves 24 chipolatas
  • 24 mini pork sausages

    12 rashers of streaky bacon

    1 jar of Baxters Cranberry Sauce

    Juice of 1 orange

Cranberry Sauce
Cranberry Sauce 2
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Cut the streaky bacon in half.

Wrap each sausage in a slice of bacon making sure to overlap the bacon.

Place on a tray on the overlap to hold in place.

The sausages should be in one layer.

Put in preheated oven at 180°C for 10 minutes.

Remove dish from oven and pour in the jar of Baxter’s Cranberry Sauce, giving the sausages a good stir to ensure they are completely coated in the cranberry.

Squeeze over the orange juice.

Return to the oven for a further 10- 15 minutes until the sausages have a nice sticky glaze.

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