Lay a strip of bacon flat on a chopping board. Place a Chipolata at one end, then place a sage leaf on top of the Chipolata. Starting at one end, tightly roll in the bacon, then secure with a tooth pick. Repeat.
Lay some sprigs of fresh rosemary down in a small baking tray. Add the pigs in blankets, then top with a drizzle of olive oil.
Roast in the oven at 200C/400F for 30mins, or until deep golden and crispy, turning once half way. Remove toothpicks when cool enough to handle.
Add a dollop of cranberry sauce to the rolls, then top with pigs in blankets, followed with a drizzle of gravy. Enjoy!
Quick Demo
Notes
a) Bacon - in the UK you want 'streaky' bacon because it wraps the easiest. I usually go smoked, but unsmoked works just as well. In all cases you want the bacon to be fairly thin so it neatly wraps around the sausages.b) Gravy - You want this to be nice and thick so it sits nicely on top of the pigs in blankets. Too thin and it'll instantly soak through the bread and leave you with a soggy sarnie!c) Bread - You can really use any bread you fancy, rolls just work well because they catch the gravy pretty well. In all cases you want nice thick bread to give you a sturdy sandwich. I typically use beef gravy.d) Prep ahead pigs in blankets - You can prep them ahead of time, just tightly cover in the fridge for 1-2days, then cook as stated in the recipe.e) Calories - based on using 1 tbsp cranberry sauce and 2 tbsp beef gravy per sandwich. 1/2 tbsp olive oil to bake. Calories per sandwich:
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.