Advertisement

Nutrition: per serving

  • kcal186
  • fat15g
  • saturates5g
  • carbs4g
  • sugars1g
  • fibre1g
  • protein7g
  • salt0.8g

Method

  • step 1

    Wrap each mini sausage in a halved rasher of pancetta, then line them up in a shallow roasting tin or on a baking sheet. Can be prepared up to two days before, covered and kept chilled.

  • step 2

    Heat the oven to 190C/170C fan/gas 5. Drizzle the pigs in blankets with the sunflower oil and roast for 20 mins, then turn and roast for another 10 mins until the pancetta has crisped up.

Tip

We've kept our sausages simple, but you could add a small sprig of rosemary or a sage leaf to each before wrapping int he pancetta.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement