How to cook them….

• Preheat the oven to 180ºC/350ºF/gas 4.

• Lay each bacon rasher out on a board and run the sharp side of your knife along the length of the rasher to stretch it – this helps make it even crispier.

• Place a Pigolata cocktail sausage (you can also use Chipolata’s if you want bigger ones!) at one end and roll the bacon around it until it’s totally wrapped up. Place in a roasting tray and repeat till they’re all done.

• Cook for 30 minutes, or until golden and cooked through.

• Using a burger slice/spatula, scrape the pigs in blankets from the bottom of the tray and serve.

Ideas to add some different flavours –

• WORCESTERSHIRE SAUCE AND HONEY – Cook as above but once removed from the oven give the sausages a shake to coat in the juices, add 3 tablespoons of Worcestershire sauce and then drizzle in 1 to 2 tablespoons of honey, then place the roasting tin on a medium heat on the hob and bring to the boil until caramelised, shaking continuously to coat. Serve immediately.

• HONEY AND MUSTARD – Simply heat 2 tablespoons of honey , 1 tablespoon of grainy mustard and some chopped rosemary in a small pan and gently heat until the bubbling, spread over the sausages before roasting.

Tips –

• Always use the best quality streaky bacon you can find.

• Keep an eye on them during cooking as oven temperatures vary.

• Try serving with a sauce or dip, we love some of the Stokes Sauce range which go fantastically!

• For an alternative try using some Prosciuttoor Parma Ham.

• Never prick the sausages!