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Pigs In Blankets Parcels

by The Jolly Hog from Pigs in Blankets

Make your Christmas meal even more delicious this year with these bacon-wrapped sausage parcels glazed with honey and mustard.

From the book

The Jolly Hog


It doesn’t get more comforting than these bacon-wrapped stuffing balls. Perfect with your Sunday roast or Christmas dinner.

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10 The Jolly Hog Caramelised Porker Sausages
1 pack of 12 Jolly Hog Smoked Rashers Streaky Bacon
2 tbsp honey
2 tbsp wholegrain mustard

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Heat the oven to 200°C/180°C fan/gas mark 6.

Squeeze the meat out of the sausage skins and mash it together in a bowl. Discard the skins.

Roll the sausage meat into four round balls. Wrap each ball with a rasher of streaky bacon, overlapping the ends.

In a bowl, mix the honey and mustard together to make a glaze. Brush the parcels with the glaze.

Place the parcels on a baking tray and roast in the oven for 25–30 minutes until brown all over.

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From the book: Pigs in Blankets

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