A Christmas roast is not complete without a couple of pigs in blankets on the side, but there's no need to limit yourself to the festive season. These bacon-wrapped sausages are sure to bring your roast to the next level at any time of year and also make an excellent appetiser or party snack.
My pigs in blankets recipe comes with a twist that takes the standard sausage-and-bacon indulgence up a few notches. The addition of a date that sits between the pancetta and the sausage adds a wonderful syrupy sweetness that contrasts the saltiness of the bacon. If you like to serve your bacon with maple syrup these are for you. If you are still not convinced you seriously need to try these. You can't leave this heavenly flavour combination undiscovered!
This utterly delicious side dish couldn't be easier to throw together. Just secure two date halves on the sides of each sausage with a piece of pancetta and pop in the oven. If you're a make-ahead-type like me, you can assemble them the day before and store them in the fridge until it's time to bake them in the oven.
- Chipolata sausages - or high-quality cocktail sausages.
- Dates - Medjool dates are perfect for pigs in blankets, they're large, soft, sweet, and also commonly found in supermarkets.
- Pancetta - is thinner than bacon and crisps up nicely in the oven.
How to make the best pigs in blankets:
Preparing the pigs in blankets really couldn't be easier. First heat your oven to 180°C or 350°F.
Simply place two date halfs on either side of each sausage and wrap a piece of pancetta around it to secure the dates in place.
Place the prepped pigs in blankets on a baking sheet and bake in the oven for 30 minutes.
How to eat pigs in blankets:
Pigs in blankets are traditionally served as a side with a roast dinner, but they also make an excellent party snack that is bound to impress your guests.
Can you freeze them?
Because these pigs in Blankets contain dates they are not suitable for freezing.
How long do these Pigs in Blankets keep for?
Pigs in blankets make great leftovers. It's rare that we have any left but they do taste great the next day. I recommend warming them under the grill quickly, but you can also eat them cold. Just make sure you are quick to put them in the fridge if you are planning to eat them the next day.