Wreath of rosemary pigs in blankets with cranberry sauce

Wreath of rosemary pigs in blankets with cranberry sauce

An edible wreath of herby pigs in blankets set around classic cranberry sauce

, 28 October 2020

(1 vote)

Wreath of rosemary pigs in blankets with cranberry sauce
  • 35 Mins

  • Serves: 8

  • Price: 76p per serving

Nutritional Info
Each 130g serving contains
  • Energy

    1382KJ

    330KCAL

    17%
  • Fat

    18.5g

    med

    26%
  • Saturates

    6.5g

    high

    33%
  • Sugars

    15.3g

    med

    17%
  • Salt

    2.52g

    high

    42%
of your reference intake.
Typical energy values per 100g: 1063kJ/254kcal.
Ingredients
  • 10 rashers Extra Special Oak Smoked Streaky Bacon
  • 20-pack Extra Special Classic Pork Chipolata Sausages
  • 16 small rosemary sprigs, plus extra to serve
  • 3tbsp Extra Special Seville Orange Breakfast Marmalade
  • 150g Extra Special Cranberry Sauce with Ruby Port
  • Fresh cranberries and sage, to garnish (optional)
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Stretch the bacon by putting on a chopping board and running the back of a knife along the length. Chop in half lengthwise.

  • Placearosemary sprig on each chipolata and wrap round with ½ a rasher of bacon to secure. Arrange in a roasting tin, seam down; cook in the oven for 15mins.

  • Heat the marmalade in a small pan over a medium heat. Drizzle over the chipolatas and turn to coat. Cook for a further 10-15 mins until sticky and golden.

  • Tip the cranberry sauce into a small bowl and set in the centre of a plate. Arrange the sausages around, garnish with cranberries and sage, and serve immediately.