There are few things more British than pigs in blankets and there are even fewer things that bring people together quite like making them from scratch on a cold Manchester morning.
Last week, our CEO Simon Mellin and Olly Kohn, co-founder of Jolly Hog, rolled up their sleeves in our Manchester kitchen to do just that. Why? Because frankly, pigs in blankets are always worth making properly.
Why Jolly Hog?
Weâve been delivering Jolly Hog products on our milk rounds for over a year now, and itâs been one of those partnerships that just makes sense. Theyâre an independent British producer obsessed with quality. They care about provenance, flavour, and doing things the right way.
Their sausages arenât filled with nonsense, just good meat, proper seasoning, and the kind of craft that comes from people who genuinely love what they do. Which is exactly why we wanted them on our vans.
The Recipe: Proper Pigs in Blankets
Hereâs how Simon and Olly made them. Itâs dead simple, which is the whole point.
What youâll need:
- Jolly Hog Proper Porkers or try the Black Pudding Porker Sausages for something a little bit extra.
- Smoked or Unsmoked dry cured bacon.
- A bit of honey or maple syrup (optional, but highly recommended)
- A handful of fresh thyme or rosemary (optional, but makes you look like you know what youâre doing)
What youâll do:
1. Preheat your oven to 200°C (180°C fan).
Pigs in blankets need proper heat. Donât mess about.
2. Wrap each chipolata in bacon.
Stretch the bacon rashers slightly so theyâre long enough to spiral around the sausage. Start at one end, wrap it snugly (but not too tight, the sausage needs room to breathe), and tuck the end underneath. No cocktail sticks needed if you do it right.
3. Line them up on a baking tray.
Make sure theyâre not touching. They need space to crisp up properly.
4. Glaze them (optional but brilliant).
Mix a tablespoon of honey or maple syrup with a tiny splash of water and brush it over the top. This gives them a gorgeous caramelised finish. If youâve got fresh thyme or rosemary, scatter a few leaves over the top now.
5. Roast for 25-30 minutes.
You want the bacon crispy and the sausages cooked through. Turn them halfway if youâre feeling fancy, but honestly, theyâll be fine either way.
6. Serve immediately.
Preferably with a cup of tea, good company, and absolutely zero guilt
How to get Jolly Hog on your doorstep
If youâre already a Modern Milkman customer, you can add Jolly Hog products to your next order. If youâre not, well, what are you waiting for?
We deliver breakfast essentials and quality groceries from independent British suppliers three times a week. Everything arrives in reusable glass bottles and returnable containers. Nothing goes in the bin. And you get to support brilliant producers like Jolly Hog while making life a little easier.
Sign up here and get Jolly Hog sausages delivered to your door.
