0

items in your basket

total basket value
Your Basket
Continue Shopping

FREE Brindisa Tote Bag When You Spend £60*

CHORIZO PIGS IN BLANKETS

A twist on a Christmas classic. A fun aperitivo or canapé: hold together with pretty cocktail sticks to serve. Recipe by Sophie @thecornerplot.
READY IN

45 mins

COOKING TIME

35 mins

PREP TIME

10 mins

SERVES

Serves 4

ingredients

  • 200g Brindisa additive-free mini cooking chorizo
IN STOCK
  • 1 pack panceta slices
IN STOCK
  • 3 sprigs sage
  • 2 sprigs rosemary
  • 1 jar Alemany orange blossom honey
IN STOCK

Method 

1) Preheat oven to 180 C/160 fan. 

2) Using a rolling pin, stretch out the panceta (so it won’t shrink while cooking). Place 1-2 sage leaves on the panceta and 1 chorizo sausage, and roll up tight. Repeat for all the chorizo.

3) Skewer the chorizo rolls on bamboo sticks or metal skewers. Place on a lined baking dish. Drizzle over orange blossom honey, add a grind of black pepper and the leaves from the rosemary. Roast for 35 mins, turning once. 

4) Serve with a little more honey. 

 

ingredients

  • 200g Brindisa additive-free mini cooking chorizo
(each)
IN STOCK
  • 1 pack panceta slices
IN STOCK
  • 3 sprigs sage
  • 2 sprigs rosemary
  • 1 jar Alemany orange blossom honey
IN STOCK

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top