You should receive an email shortly.
Please log in to add this recipe
Go to binder
Make pigs in blankets the star of the show with this easy traybake. Cumberland sausages are wrapped in smoked streaky bacon and roasted alongside root veg. Coat in a sticky maple and mustard glaze and serve as a gluten-free main for your Christmas dinner. See method
of the reference intake
Preheat the oven to gas 6/200˚C/180˚C fan. Set out 1 very large roasting tin or 2 medium tins.
For the pigs in blankets, lay the bacon on the chopping board and run the back of the knife down the length to stretch it out. Cut in half and wrap 1 piece around each of the sausages. Put into the tins and nestle the vegetables around them.
Drizzle with the oil and season with salt and black pepper, turning the sausages and veg carefully to coat.
Cook for 30 mins, then take out of the oven, and turn over the sausages and vegetables. Scatter over the sage leaves, stir together the mustard and maple syrup and drizzle evenly over the tins.
Return to the oven and cook for 10-15 mins until well browned and sticky.
See more Gluten-Free Christmas Recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Before you comment please read our community guidelines.