Marry Me Pigs in Blankets

Serves: 4–5

These Marry Me Pigs in Blankets take a classic favourite and turn it into a rich, creamy showstopper. Crispy bacon-wrapped pork sausages are served in a luxurious Parmesan, sun-dried tomato and white wine sauce, finished with spinach and herbs. Perfect for a indulgent weekend dinner or a festive twist on comfort food.

Ingredients

• 6 HECK 97% Pork Sausages

• 12 rashers smoked bacon

• 1 onion, thinly sliced

• 1 tbsp olive oil

• 2 tbsp butter

• 3 cloves garlic, crushed

• 1 tsp chilli flakes

• 50ml white wine

• 150ml chicken stock

• 150ml double cream

• 40g Parmesan, grated

• 6–8 sun-dried tomatoes, sliced

• 1 tsp dried oregano

• 1 large handful spinach

• Salt & black pepper, to taste

• Fresh chives, finely chopped, to garnish

Method

1. Cut each sausage in half and wrap each piece tightly in a rasher of bacon.

2. Cook the pigs in blankets in an air fryer at 200°C for 20 minutes, until crisp and golden.

3. Meanwhile, heat the olive oil and butter in a large frying pan over medium heat. Add the onion and cook until softened, then stir in the garlic and chilli flakes.

4. Pour in the white wine and allow it to bubble for 1–2 minutes to cook off the alcohol.

5. Add the double cream, sun-dried tomatoes and Parmesan. Stir well and allow the sauce to gently simmer.

6. Pour in the chicken stock and sprinkle in the oregano. Continue to simmer until the sauce thickens slightly.

7. Stir through the spinach and cook until just wilted. Season with salt and black pepper to taste.

8. Nestle the crispy pigs in blankets into the sauce and spoon the sauce over the top.

9. Finish with extra Parmesan and freshly chopped chives before serving.