Pigs in a Blanket

Prep time 30 minutes Cook time 25 minutes

Serves 10 people



  • 20 pork chipolata sausages
  • ¼ cup barbecue sauce plus extra to serve (see tip)
  • 2 teaspoons Dijon mustard
  • 10 slices streaky Aussie bacon, halved lengthways
  • Olive oil spray
  • 1 sheet ready-rolled puff pastry, partially defrosted
  • 1 egg white, lightly beaten


  1. 1.
    Preheat oven to 220°C fan-forced. Line 2 large baking trays with baking paper.
  2. 2.
    Combine barbecue sauce and mustard in a large bowl. Add chipolatas. Toss to lightly coat in sauce mixture.
  3. 3.
    Wrap a strip of Aussie bacon around 10 of the chipolatas and secure with a toothpick. Arrange on a baking tray. Spray with oil.
  4. 4.
    Cut 10 x 2.5cm strips from the pastry. Wrap a strip of pastry around the remaining 10 chipolatas. Arrange on the remaining baking tray. Lightly brush with egg white.
  5. 5.
    Place trays on 2 shelves (with pastry-wrapped chipolatas on the top shelf) in the oven and bake for 20-25 minutes, tossing the bacon-wrapped sausages occasionally, until sausages are golden brown and pastry is golden and puffed. Serve with extra barbecue sauce.

General Information

We used a Stubbs brand barbecue sauce available from supermarkets.  It has an excellent flavour.