Pigs in blankets
45 min · 16 g protein · 131 cals / serving
The bit of Christmas dinner everyone fights over: little pork chipolatas wrapped in bacon and roasted until sticky and crisp, then glazed with honey and wholegrain mustard in the last minutes. Leaner sausages and trimmed back bacon keep the snap and the salty-sweet glaze while letting you go back for seconds.
Ingredients
- 12 reduced-fat chipolatas (about 380 g raw), halved reduced-fat sausages, reduced-fat pork chipolatas, halved to make 24
- 12 rashers (about 200 g raw) canadian bacon, back bacon, fat trimmed, each rasher halved lengthways
- a few grinds black pepper
Glaze
- 2 tsp honey
- 2 tsp wholegrain mustard
- a few sprigs fresh thyme, leaves picked
Steps
- Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking paper. Stretch each half rasher a little with the back of a knife, then wind it around a chipolata half in a spiral, tucking the end underneath. Season with pepper.
- Lay them seam-side down on the tray, spaced apart, and roast for 20 minutes, turning once, until the bacon is crisp at the edges.
- Stir the honey, mustard and thyme together, brush it over the pigs in blankets and roast for 5–8 minutes more, until sticky and glossy and the sausages are cooked through to 160°F in the middle. Serve hot.
Good to know
Can I get them ready the day before?
Yes. Wrap them, cover the tray and chill overnight, then roast straight from the fridge with 5 minutes added. They also freeze raw for a month; roast from frozen for about 35 minutes.
Streaky or back bacon?
Streaky is traditional and crisps fastest, but it is much richer: about 37 instead of 60. Trimmed back bacon, as here, is leaner, meatier and still turns crisp at the edges if you stretch it thin. Either works with the glaze.
Per
- Calories
- 162
- Protein
- (47%)
- 20 g
- Fat
- (28%)
- 5 g
- Carbohydrates
- (26%)
- 12 g
- of which sugar
- 5 g
- Fiber
- 2 g
- Sodium
- 790 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 783 kcal goes into the pot and 494 g of ingredients comes out as about 485 g of food: 162 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.