Fri, 25 November 2016
Chef Caroline Gray from Easy Food Magazine joined us in the kitchen to show us how to make delicious sticky pigs in blankets. Perfect for Christmas party finger food!
(Makes 12)
ingredients:
12 smoked streaky bacon rashers
2 sprigs of thyme, leaves picked
12 good-quality cocktail sausages
2 tbsp orange marmalade
method:
1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2. Working one at a time, lay each rasher out on a board and run the sharp side of your knife along its length to stretch it out.
3. Sprinkle each rasher with a few thyme leaves, then place a sausage at one end and roll it up until it's completely wrapped up.
4. Place in a roasting tray and repeat with the remaining rashers and sausages.
5. Cook for 30 minutes, or until golden, crispy and cooked through.
6. Add the marmalade to the roasting tin, shaking the tin to make sure the sausages are coated.
7. Transfer to a serving dish and serve with cocktail sticks.
