Pigs in Blankets
Neven Maguire
Neven Maguire
Recipe - Beacon Court
Pigs in Blankets
Prep Time10 Minutes
Servings24
Cook Time15 Minutes
Ingredients
1 Pack Simply Better 24 Irish Pork Cocktail Sausages
1 Pack Simply Better Thin Cut Unsmoked Dry Cured Irish Streaky Bacon
3tbsp Maple Syrup
2 heaped tsp’s Simply Better Handmade Wholegrain Mustard
3 Tsp’s Simply Better Balsamic Vinegar of Modena
Directions
INGREDIENTS
- 1 Pack Simply Better 24 Irish Pork Cocktail Sausages
- 1 Pack Simply Better Thin Cut Unsmoked Dry Cured Irish Streaky Bacon
- 3 Tbsp Simply Better Organic Grade A Canadian Maple Syrup
- 2 Heaped Teaspoons Simply Better Handmade Wholegrain Mustard
- 3 Teaspoons Simply Better Balsamic Vinegar of Modena
METHOD
- Place a large non-stick frying pan over a medium heat.
- Cut 12 slices of the bacon in half and tightly wrap around each cocktail sausage, securing with a cocktail stick so the bacon does not unravel during cooking.
- Arrange the wrapped sausages in the hot pan and cook for 10-12 minutes, turning regularly, until the sausages are cooked through and the bacon is crisp and golden.
- Meanwhile, mix the maple syrup, mustard and balsamic vinegar together in a bowl until well combined.
- Reduce the heat to low, pour the glaze into the pan and turn the sausages until evenly coated. Cook for a further 2-3 minutes, turning frequently, until the glaze is sticky and caramelised. Serve straight to the table for everyone to help themselves.
10 minutes
Prep Time
15 minutes
Cook Time
24
Servings
Recipe
INGREDIENTS
- 1 Pack Simply Better 24 Irish Pork Cocktail Sausages
- 1 Pack Simply Better Thin Cut Unsmoked Dry Cured Irish Streaky Bacon
- 3 Tbsp Simply Better Organic Grade A Canadian Maple Syrup
- 2 Heaped Teaspoons Simply Better Handmade Wholegrain Mustard
- 3 Teaspoons Simply Better Balsamic Vinegar of Modena
METHOD
- Place a large non-stick frying pan over a medium heat.
- Cut 12 slices of the bacon in half and tightly wrap around each cocktail sausage, securing with a cocktail stick so the bacon does not unravel during cooking.
- Arrange the wrapped sausages in the hot pan and cook for 10-12 minutes, turning regularly, until the sausages are cooked through and the bacon is crisp and golden.
- Meanwhile, mix the maple syrup, mustard and balsamic vinegar together in a bowl until well combined.
- Reduce the heat to low, pour the glaze into the pan and turn the sausages until evenly coated. Cook for a further 2-3 minutes, turning frequently, until the glaze is sticky and caramelised. Serve straight to the table for everyone to help themselves.