Recipes
Wreath of rosemary pigs in blankets with cranberry sauce
An edible wreath of herby pigs in blankets set around classic cranberry sauce
An edible wreath of herby pigs in blankets set around classic cranberry sauce
(2 votes)
Cook: 35 Mins
Serves: 8
Price: 76p per serving
Nutritional Information
Each 130g serving contains
Energy
1382kj
330kcal
1382kj
330kcal
17%
Fat
18.5g
18.5g
Med
26%
26%
Saturates
6.5g
6.5g
Med
33%
33%
Sugars
15.3g
15.3g
High
17%
17%
Salt
2.52g
2.52g
High
42%
42%
of your reference intake.
Typical energy values per 100g:
1063kj/254kcal
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
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Stretch the bacon by putting on a chopping board and running the back of a knife along the length. Chop in half lengthwise.
3
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.
4
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.
5
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.