Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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

Introduction

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

Read more Read less

Ingredients

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

Don't miss our spring eBook sale!

Method

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.

Comments are closed.

More Sausage Recipes


View all

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Pigs in Blankets

Close menu