Pigs in Blankets with Orange & Mustard Dipping Sauces
1 pack chipolata sausages
100g Smoked Pancetta
Orange & Cranberry sauce
1.5 tsp corn starch
1.5 tsp brown sugar
60ml orange juice
1 jar whole berry cranberry sauce
Ground Cinnamon to season
8 tbsp. mayonnaise
Half a lemon, zest only
1/2 tbsp. wholegrain mustard
- In a saucepan, mix the corn starch, brown sugar and orange juice until smooth and bring to the boil. Stir for 2 minutes or until thickened. Remove from the heat and stir in the cranberry sauce and cinnamon until blended. Leave to cool.
- Cook the sausages according to pack instructions, wrapped in slices of Smoked Pancetta.
- In a small bowl mix together the mustard, lemon zest and mayonnaise. Keep refrigerated until ready to serve.