Maple and wholegrain mustard pigs in blankets



Sticky and sweet maple syrup baked sausages wrapped in bacon with a touch of wholegrain mustard for added heat and texture. Use the best quality meat you can, go to your local butchers if possible.


Total time to make : 40 minutes

Time to prep : 10 minutes

Time to cook : 30 minutes (depends on size of sausages)

Servings : 6



Ingredients


12 best quality pork sausages - I used long, thin chipolatas

12 best quality streaky bacon

2 tbsp olive oil

3 tbsp maple syrup

1 tbsp wholegrain mustard



Method


  1. Pre-heat a fan oven to 190C

  2. Gently pull the streaky streaky bacon rasher between your hands to stretch it a little and then wrap around each sausage tightly and place in a large roasting tin. The thinner the bacon rashers, the easier it is to tightly wrap round the sausages. Repeat until all the sausages are wrapped and then drizzle the olive oil over and use clean fingers to push the sausages around the tin so they're evenly covered in the olive oil. Roast in the oven for 15 minutes

  3. Mix the maple syrup and wholegrain mustard in a small dish together

  4. Remove tray from the oven and use metal tongues to flip the sausages over and the pour over the maple/mustard mix, again moving the sausages around the baking tray so they're evenly covered. Don't worry if some of the blankets are starting the peel off. Put back in the oven for another 15 minute or until they're sticky and cooked through. I flip them over one more time for another 5 minutes then take on sausage out to cut in half lengthways and test to make sure it's cooked through (choose one of the bigger sausages)

  5. Remove from the oven, leave to cool for a few minutes and the maple residue will start to thicken and get sticky. Use tongues to mop each sausage in this and then move to a clean plate. As soon as all the sausages are removed, place the baking tray in hot soapy water to wash - otherwise it's very difficult to get the baked maple and mustard off the trays!


Nutritional Information

(per serving, 2 sausages)


318 calories


24g fat, 8g carbs, 16g protein



Good to know:


  • Once cooked, keep in the fridge for up to 3 days

  • Use prosciutto instead of bacon for a twist