Pigs in Blankets-Bacon and Sausage Rolls for Christmas Trimmings

Recipe by French Tart
READY IN: 35mins


  • 24
    small sausages, such as chipolata sausages or 1 lb chipolata sausage, separated into smaller sausages
  • 12
  • cocktail stick


  • To Prepare:
  • Cut each rasher of bacon in half and stretch them with a knife; run the back of a knife along the length of each rasher of bacon to flatten and stretch them slightly - this stops them shrinking during cooking.
  • Wrap one half rasher of bacon around each sausage, making sure that the seal is underneath the bacon/sausage roll. Skewer with a cocktail stick if neccessary.
  • Cover them with cling film or place them in a sealed container and store them in the refrigerator until ready to cook or place them in the freezer and defrost them in the refrigerator on Christmas Eve.
  • To Cook:
  • Place on a lightly greased oven tray and roast in a pre-heated oven, 200C/400F/gas Mark 5, for 25 to 30 minutes, or until the bacon is cooked and crisp.
  • Set to one side and keep warm until needed.
  • These can be cooked ahead of time and reheated in the oven alongside the turkey or roast potatoes for about 5 minutes.
  • Serve alongside the roast turkey - I always allow 2 per person.
  • If you skewer thse with a cocktail stick, they make great appetisers too! Serve with cranberry sauce as a dip.
  • NOTE: If you can only get the normal size chipolata sausages, gently squeeze them in two or three places - see my photos - to make 3 or 4 smaller sausages from 1 longer one; 6 normal sized sausages will yield between 18 and 24 smaller sausages!