Pigs in Blankets with Orange & Mustard Dipping Sauces

May 27, 2018

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

Mustard Mayonnaise
8 tbsp. mayonnaise
Half a lemon, zest only 
1/2 tbsp. wholegrain mustard 


  1. 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.
  2. Cook the sausages according to pack instructions, wrapped in slices of Smoked Pancetta.
  3. In a small bowl mix together the mustard, lemon zest and mayonnaise. Keep refrigerated until ready to serve.