Sausages Wrapped in Bacon (Giant Pigs in Blankets!)

sausages on bed of mashed potato with jug of gravy blurred in background

5 from 1 vote

Sausages Wrapped in Bacon (Giant Pigs in Blankets!)

When pigs in blankets meets bangers and mash! These sausages wrapped in bacon are easy to make and served with a homemade sausage gravy!

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Roast Dinner

Cuisine: British

Servings: sausages

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Deep Baking Tray Suitable for placing on stove (see notes)
Toothpicks
Small Pot (for Worcestershire sauce)
Wooden Spoon
Jug (for stock)
Sharp Knife & Chopping Board (for onion)

Ingredients

Sausages

8 Pork Sausages (see notes)
8 slices of Smoked Streaky Bacon
3-4 large sprigs of Rosemary, halved
2 medium Onions, peeled & quartered
Olive Oil, as needed

Gravy

2 cups / 500ml Beef Stock
2 tbsp Flour
Salt & Black Pepper, to taste

Glaze (optional)

2 tbsp Worcestershire Sauce
1 tbsp Cornstarch/Cornflour (helps thicken the Worcestershire sauce to cling to the bacon, can omit if you don't have it)

Instructions

In a small pot combine 2 tbsp Worcestershire sauce with 1 tbsp Cornstarch/Cornflour until lump free.
One by one dunk a strip of bacon into the Worcestershire sauce, then wrap around a sausage. Secure with toothpick and repeat.
Place on a bed of rosemary and nestle in the onions. Drizzle with a good glug of oil then bake in the oven at 200C/390F for 30mins, or until deep golden and piping hot through the centre. Turn once midway through.
Remove sausages and rosemary from pan, then place over a low flame on the stove (if your dish is not suitable scrape out as much flavour/sausage fat from the pan and place in a pot). Stir in 2 tbsp flour and gradually whisk in beef stock. Keep simmering/stirring until thickened, then season to taste with salt and pepper.
Remove toothpicks from sausages, then serve with gravy on a bed of mashed potato!

Video

Notes

a) Sausages - Try and get your hands on some good quality sausages. I usually get pork and apple, but you can use any variety you fancy. The 8 sausages I used in total weighed around 1lb/500g in total, just for reference. For regular pigs in blankets (using chipolatas) check out my Homemade Pigs in Blankets!

b) Oven Tray/Gravy - Make sure the tray you're using is safe to place on a low heat on the stove (most heavy duty roasting trays will be fine, baking dishes/crockery are not). Also make sure it's deep enough to contain 2 cups of liquid. It's best to do it this way because you can scrape off the char/flavour as you create the gravy. Failing that just scrape the leftover fat into a pot and go from there.

c) Serving - I serve with Mustard Mash and Roasted Broccolini! Check out my side dishes for inspo.

d) Calories - Based on 2 sausages per person. Calories for 2 sausages and 1/4 of the gravy.

Nutrition