4 smoked bacon rashers, all fat removed (ff)
3 or 4 Sainsbury “be good to yourself” extra lean Cumberland sausage depending on how small you want the “pigs in blankets” to be (ff) (0.5 syn per sausage)
Box of cocktail sticks, (soaked in water before use)
Put the sausages into the fridge and chill, remove and slide the meat out of each skin, cut into 3 or 4 pieces, shape to the size you want, depending whether you want small or large “pigs in blankets” remove any fat from the bacon, then with the flat of a heavy knife, run along the length of the bacon to thin it down, then cut diagonally to make 2 triangle pieces, roll the sausage meat from the widest end until you reach the end, pin with a cocktail stick to hold together, return to the fridge until you want to cook. Freeze any remaining ones.
Pre-heat the oven to 180C.
Place the “pigs in blankets” in an ovenproof dish, sprayed with frylight, & cook for 15-20 mins until browned & cooked, serve while hot.
Credit: Pete’s Recipe Book
Mini Pigs in Blankets