Pigs in Blankets-Bacon and Sausage Rolls for Christmas Trimmings

Ingredients

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

Directions

1. 1

   To Prepare:.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   To Cook:.

6. 6

   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.

7. 7

   Set to one side and keep warm until needed.

8. 8

   These can be cooked ahead of time and reheated in the oven alongside the turkey or roast potatoes for about 5 minutes.

9. 9

   Serve alongside the roast turkey - I always allow 2 per person.

10. 10

    If you skewer thse with a cocktail stick, they make great appetisers too! Serve with cranberry sauce as a dip.

11. 11

    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!