Apple caramel pigs in blankets
Who doesn’t love pork on pork?
These are my apple caramel pigs in blankets.
Who can possibly turn down pigs in blankets? I’m sorry to all of my American followers, but this is one of the things that we just do better. Sausages wrapped in bacon? Yes please. You can make these your own with different flavours of sausages, so try out some herby ones, caramelised onion ones or my personal favourite, black pepper chipolatas.
How many sausages for the sauce?
The amount of sausages you need is completely up to you. For Christmas dinner, I like to do 2 chipolatas per person, plus a few extras for chefs treats/leftovers. If you’re not snaffling at least 3 of these when they come out of the oven, who are you? If you make your pigs in blankets with little cocktail party sausages, then they make a delicious canapé! Or a snack alongside a buffet with a little cranberry sauce dip.
Now, the sauce quantity is enough that if you have loads of dinner guests, you’ll still be fine. As we’re only drizzling this over them so you will have sauce leftover.
Watch me make them and the gorgeous golden glaze
Watch the full step-by-step video tutorial over on my YouTube channel, alongside more festive faves…and the odd potato.
Apple caramel pigs in blankets
By Poppy Cooks
https://www.poppycooks.com/recipes/apple-caramel-pigs-in-blankets/
Ingredients
- 500ml concentrated apple juice – the most sugary, fake apple juice you can get
- 100g unsalted butter per 500ml oz apple juice, cold and cubed
- As many sausages/chipolatas as you want
- As many streaky bacon rashers as you need
Metric
Imperial
Instructions
- For the pigs in blankets - grab your chipolata/or sausage and wrap one rasher of smoked streaky bacon around it. That’s it! Place them on a lined baking tray and cover with clingfilm, then pop them into the fridge until you’re ready to cook. Pigs in blankets are a perfect dish to prepare in advance of your festive dinner, as you can wrap them all up and freeze them for around 6 months.
- When you’re ready to cook, roast at 200ºc/400ºf for around 15 minutes, until the sausage is cooked through and the bacon is crispy.
- For the apple caramel - Pour all of your juice into a pan and place over a medium high heat. Bring to a boil, then leave to reduce until you have around 150-200ml/5oz apple juice left. It will become thick and syrupy, which is just what we want! When it gets to this stage, keep it on the heat and throw in the butter a few cubes at a time while whisking constantly. Keep adding butter until it becomes a thick caramel consistency, then remove from the heat.
- Grab your delicious apple glaze and brush all over the crispy pigs in blankets just before you serve.