Name: Pigs in spiral blankets
Total time: 40 min
Yield: Serves 6-8 as a side
Ingredients: 3 (or 12 linked chipolatas) cumberland sausage wheels; 6-12 sage leaves; 12 rashers dry-cured streaky bacon; 2 tbsp olive oil; 1 tbsp runny honey; 1 tbsp Dijon mustard

Pigs in spiral blankets on a ceramic plate

3 (or 12 linked chipolatas) cumberland sausage wheels
6-12 sage leaves
12 rashers dry-cured streaky bacon
2 tbsp olive oil
1 tbsp runny honey
1 tbsp Dijon mustard

Method

step 1
Heat the oven to 220C/fan 200C/gas 7. Unravel the sausage wheels and wrap them in bacon, adding a few sage leaves here and there. Spiral the sausage wheel back up. If using chipolatas, first divide the string of sausages into 3 x 4 links. For each link, unravel the join between each chipolata carefully, and press the sausagemeat together to make one big sausage. Then follow the same instructions as above. Secure with a few cocktail sticks if needed.
step 2
Brush with the oil and roast for 25 minutes or until golden and cooked through. Whisk together the honey and mustard in a small bowl, then brush over the sausages. Roast for another 5 minutes until glazed.