Mini maple & mustard pigs in blankets

Ingredients

sunflower or vegetable oil, for the tin
12 rashers smoked streaky bacon
24 cocktail sausages
2 tbsp maple syrup
1 tbsp wholegrain mustard
 

Description

STEP 1
Lightly oil a large baking tray. Stretch the bacon out by putting the rashers on a chopping board and running the back of a knife along the length of each. Cut each rasher in half to make 24 shorter rashers, and wrap one around each sausage. Arrange the pigs in blankets in a single layer on the baking tray. Will keep covered and chilled for two days.

STEP 2
Heat the oven to 200C/180C fan/ gas 6, then mix the maple syrup and mustard together in a small bowl. Roast the pigs in blankets for 20 mins, then turn and brush all over with the maple-mustard mixture. Return to the oven for 10 mins until sticky, then serve.