Let's get one thing straight: Pigs in Blankets are sausages wrapped in bacon and we won't be told otherwise. Back home in the UK they're a staple of the Christmas dinner table and it should come as no surprise that we've put our own spin on them by now. Although they're much more commonly wrapped in streaky bacon (even in Britain where rashers are more common) we prefer to use English-style bacon rashers for ours, for a much more prominent bacon flavour. They're also less fatty this way!
You will need:
1lb Parker's Classic Chipolatas (approx 12)
1lb Parker's Wet-Cured Bacon (approx 12 slices)
Preheat your oven to 400°F.
For each chipolata take one rasher of bacon and slice it in half lengthways - it's up to you whether you cut the 'tail' off or not. Wrap each half around the sausage so the majority of its length is covered. Repeat for all 12 chipolatas. If you wish to use toothpicks to keep the bacon wrapped around the sausage make sure to damp them first.
Bake in the oven for 20 minutes, until the bacon and sausages are cooked through.