Sticky gochujang pigs in blankets
Makes: 18
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Sticky gochujang pigs in blankets
Elevate the Christmas party staple with a kick of Korean flavour
Makes: 18
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (pig in blanket)
Calories
77Kcal
Fat
6gr
Saturates
2gr
Carbs
2gr
Sugars
1gr
Fibre
0gr
Protein
4gr
Salt
0.6gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 6 rashers streaky bacon
- 1 x 270g pack Taste the Difference pork cocktail sausages
- ½ tsp toasted sesame seeds
For the glaze
- 1 tbsp gochujang paste (we used Sun Hee)
- 1 tbsp clear honey
- 1 tsp soy sauce
- ¼ tsp rice vinegar
Step by step
- Preheat the oven to 210°C, fan 190°C, gas 6½. Put the bacon rashers on a chopping board and scrape with the flat of a knife, holding one end, to flatten and stretch the bacon out more thinly. Cut each rasher into thirds and place a sausage in the middle of each. Wrap the sausages in the bacon and transfer to a lined baking tray. Roast for 20 minutes.
- Meanwhile, mix together all the ingredients for the glaze in a bowl. Remove the sausages from the oven, then generously brush with the gochujang glaze. Bake for a further 5 minutes until sticky. Transfer to a serving plate, then scatter with the sesame seeds before serving with cocktail sticks.
