Sausages in candied bacon with mulled cranberry ketchup

An amped-up version of the beloved pigs in blankets, these sausages are wrapped in candied peppery bacon before being baked until crisp. The mulled cranberry ketchup on the side is the perfect accompaniment and can be kept in the fridge for up to 2 weeks – perfect for all sorts of festive dipping and great paired with a beer!

First published in 2021

Ingredients

Metric

Imperial

Ketchup

Method

1

Begin by making the ketchup, as this can be done in advance and will keep for up to 2 weeks in an airtight container in the fridge

2

Add the cranberries and butter to a saucepan over a high heat, then cook, stirring regularly, until the cranberries are popping and hissing. Add the grated ginger, sugar and port and cook for a further 5 minutes

3

Reduce the heat to a simmer and add the cinnamon, nutmeg, star anise, orange juice and zest. Use a wooden spoon to gently mash the cranberries and break them up, adding a splash of water if they begin to stick to the bottom of the pan. Gently cook for 10-15 minutes until they form a thick sauce, then pick out and discard the star anise. Taste and add more sugar if desired

4

Use a hand blender or potato masher to break down the cranberries further, then allow to cool. Store in the fridge until needed

5

For the sausages, preheat an oven to 150°C/gas mark 2. Pour the sugar in a bowl with a generous pinch of black pepper. Add the bacon, tossing well to coat. Wrap each piece of bacon around a sausage, covering it as much as possible

6

Place the bacon-wrapped sausages on a baking tray and cook for 20 minutes, leaving them for a few extra minutes if needed until the bacon has crisped up. Serve on a platter with the ketchup on the side, with a glass of Sharp's Doom Bar

First published in 2021

Nick is the owner of The Shellfish Pig and Bango Kitchen in Cornwall.

Get in touch

Please sign in or register to send a comment to Great British Chefs.