a few sprigs of fresh woody herbs, such as sage, thyme, rosemary
12 good-quality chipolata sausages
3 tablespoons Worcestershire sauce
1-2 teaspoons runny honey
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Preheat the oven to 180ºC/350ºF/gas 4.
Working one at a time, lay the bacon out on a board and run the sharp side of your knife along the length of the rasher to stretch it out – this will make it even crispier.
Dot with a few herb leaves, then place a sausage at one end and roll the bacon around it until it’s totally wrapped up. Place in a roasting tray and repeat till they’re all done.
Cook for 30 minutes, or until golden, gnarly and cooked through.
Using a fish slice, scrape the pigs in blankets from the bottom of the tray, leaving them in there, then add the Worcestershire sauce and give it a good shake, scraping all that sticky goodness from the bottom of the tray.
Drizzle in the honey then place on a medium heat on the hob and bring to the boil until caramelised, shaking continuously to coat. Serve immediately.