The Best Pigs in Blankets with Whiskey and Honey Glaze
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5.0
210 reviews
Excellent
The Best Pigs in Blankets with Whiskey and Honey Glaze
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In the realm of British Christmas cuisine, few dishes hold as much tradition and appeal as Pigs in Blankets! We're adding a lip-smacking, easy-peasy whiskey and honey glaze to this time-honoured classic. We'll also be using the slightly larger and more flavourful pork chipolatas instead of cocktail sausages. So, bid adieu to those sad, supermarket substitutes, once and for all.
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Ingredients
- 4 tablespoons honey
- 2 tablespoons whiskey or bourbon
- pinch of cayenne pepper (optional but reccomended) about 1/18 of a teaspoon
- 12 pork chipolatas around a 375g pack
- 12 smoked streaky bacon around a 300g pack
- a few sprigs of rosemary (optional)
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Instructions
- Line a medium-sized baking tray with foil.
- Preheat the oven to 180C/356F/gas mark 4.
- In a small bowl, whisk together the honey, whiskey and cayenne pepper (if you are using it). Set aside.
- Place your first piece of bacon on a chopping board. Using a large knife in a scraping motion, stretch the strip of bacon from end to end. Stretched bacon won't shrink as much during cooking, so don't skip this step. Tip: We find it easier to lift and hold one side of the bacon, keeping the knife in one place and pulling the bacon from underneath it.
- Place a chipolata sausage on one end of the stretched bacon and start rolling it up. Spiral it around the whole sausage.
- Turn the pig and blanket around so the loose end is on the bottom. This will help hold it in place during the first half of the cooking, preventing it from unravveling.
- Put the prepared pigs in blankets on the lined baking tray, making sure they're evenly spaced. Leave some space between each sausage so they can cook evenly.
- Drizzle spoonfuls of the whiskey and honey glaze over each sausage. Gently rotate each sausage to ensure it's completely coated in the glaze.
- Optional: Tuck a few sprigs of rosemary in between for a herby kick.
- Bake for 40-45 minutes, turning and basting them halfway through the cooking process, until they're golden brown and sizzling hot.
- Serve with a drizzle of the pan juices for extra flavour.
Notes
- Be sure to stretch the bacon gently before wrapping it around the sausages. It helps prevent the bacon from shrinking significantly during cooking, ensuring that it stays snugly wrapped around the sausage
- In colder weather, honey can get quite thick, making it harder to mix with the whiskey and cayenne pepper.
- If you face this issue, simply warm the honey in the microwave for a few seconds before adding the other ingredients. This will make mixing easier and ensure your glaze is well-blended for your pigs in blankets.
- After wrapping the sausages, keep the loose end of the bacon on the bottom to secure it in place during cooking, preventing unravelling.
- When using foil to line the tray, avoid poking holes or accidentally ripping it. Even small tears can let the glaze leak through, and you'd lose that wonderful, sticky sauce.
Nutrition Information
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Calories
224kcal
(11%)
Carbohydrates
8g
(3%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
15mg
(5%)
Sodium
552mg
(23%)
Potassium
47mg
(1%)
Fiber
0.3g
(1%)
Sugar
6g
(12%)
Vitamin A
8IU
(0%)
Vitamin C
0.04mg
(0%)
Calcium
2mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 15mg | 5% |
| Sodium | 552mg | 23% |
| Potassium | 47mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
210 reviews
Excellent
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