MEGA PIG IN BLANKET with HONEY & MUSTARD

METHOD

For the Mega Pig

Lay out a sheet of cling film flat on a clean and dry work surface. Lay strips of bacon next to each other to form a flat rectangle approximately 30cmx20cm. With the sausage meat, make a large thick sausage shape across the bottom third (closest to you) of the bacon rectangle. Using the clingfilm to help you and rolling away from you, carefully roll the bacon around the sausage and into a cylinder. Roll the giant sausage with clingfilm a few times and tie the ends. Place the sausage
into the fridge for 2-3 hours to chill and firm up until required.

To cook

Preheat your oven to 190c and place a large flat oven tray into the oven to heat up. When the tray is hot, carefully unwrap the sausage. Drizzle the olive oil onto the tray and place the sausage onto the oven tray with the bacon join on the bottom. Bend the sausage slightly into a curved shape to resemble a traditional sausage and place the pig into the oven. Cook it at 190c for 40 minutes. Carefully remove the mega pig from the oven and smear it with the honey mustard. Drizzle over the honey and return the pig to the oven. Cook for a further 5-10 minutes until its golden brown and sticky. Stand for 5 minutes before slicing and serving.

Great with mash and gravy as a main course or in warm baps as a party snack.