With herbs, pancetta and honey, these sausages are party ready
Crispy, salty, fatty, sweet – these are sausages with a little something extra.
Sausages are a BBQ staple, and wrapping them in pancetta with fresh herbs, then finishing with honey and thyme, gives them a whole new life. A fancy pig in a blanket. Crispy, salty, fatty, sweet – these are sausages with a little something extra. I find the honey is a built-in sauce, so I rarely serve them with anything else, other than perhaps a thick dollop of mustard.
At the end of the day, entertaining is about sharing moments over simple, honest food. Let the cooking be effortless, so you can focus on what truly matters – good company and the joy of being together. Try too my chicken thighs with green hero sauce.
Pancetta-wrapped sausages
If pancetta is unavailable, use thinly sliced streaky bacon. Generally, you’ll need two strips of pancetta to wrap each sausage, but this depends on the size of the sausages.
Ingredients
- 20 slices thinly cut pancetta
- 20-30 sage leaves
- 5 sprigs rosemary (optional)
- 10 Italian pork and fennel sausages
- 10 sprigs fresh thyme
- 2 tablespoons honey
Method
Lay out 2 strips of pancetta in front of you. Place 2 sage leaves and, if using, a few rosemary leaves along the pancetta. Position a sausage at the end of the pancetta and wrap it tightly with the herb-filled pancetta. Repeat until all the sausages are wrapped. Arrange them in a tray, ensuring there’s some space between them to allow the sides to brown (you might need two trays). Cook for 30 to 35 minutes, or until the pancetta is crisp and the sausages are cooked through. Remove from the oven and drizzle with honey. Toss in the pan, garnish with thyme and serve immediately.
Serves 4-6