Error saving – please try again later!

Sticky pomegranate and pistachio pigs in blankets

Canape / Party food Winter
Prep 10 min
Cook 45 min

An Ottolenghi twist on a British festive staple. The pomegranate molasses adds acidity and sweetness which goes perfectly with the savoury sausages. For a quick shortcut, use chipolatas ready-wrapped in bacon.


24 pork chipolatas, each twisted in the middle, then cut in half, to make 2 smaller sausages
24 rashers smoked streaky bacon, cut in half widthways
20g pistachios
1 tbsp parsley leaves, finely chopped
1 tbsp dill leaves, finely chopped
80ml maple syrup
70ml pomegranate molasses
¼ tsp ground cinnamon
½ tsp urfa chilli flakes, or ¼ tsp regular chilli flakes


  1. Heat the oven to 195C (175C fan)/385F/gas 5½. Wrap a piece of bacon around each half-chipolata and put on a baking tray lined with greaseproof paper. Put the pistachios on a second, smaller tray, then put both trays in the oven. After 10 minutes, when the pistachios are lightly toasted, remove them and set aside to cool, but leave the chipolatas in the oven for a further 20 minutes, until golden. Once the nuts are cool, chop them roughly, mix with the herbs and set aside.
  2. Meanwhile, put the maple syrup, pomegranate molasses and cinnamon in a small pan. Bring to a boil, cook for a minute or two, then pour into a large bowl and leave to cool and thicken for 10 minutes.
  3. Once the chipolatas are cooked, put them in the molasses bowl, leaving any fat behind on the tray. Mix gently to coat the sausages in the molasses mix, then arrange in a pile on a serving plate. Drizzle over any remaining molasses, scatter the pistachio herb mixture on top and serve sprinkled with chilli flakes.