- 800 g pork sausages
- 500 g streaky bacon
- 4 T olive oil
- sea salt and freshly ground black pepper, to taste
- 5 g fresh sage
- 5 g fresh thyme
- rosemary a few sprigs
- 4 T fig jam
- 1⁄2 cup water
1. Preheat the oven to 220°C. Squeeze the sausage meat into the gaps in the casing to make one long sausage. Wrap the bacon around the pork sausage, like a second casing. Roll the wrapped sausage into a coil shape and slide onto a lightly greased baking sheet.
2. Brush with olive oil and season. Tuck some of the herbs into the ridges of the sausage and roast for 30 minutes, or until the sausage is cooked through and the bacon has begun to turn golden brown.
3. Place the fig jam, water and remaining herbs in a saucepan. Bring to a simmer and cook until syrupy.
4. Brush the sausage with the fig syrup, then pour over any remaining syrup. Grill for 5 minutes or until golden brown. Serve immediately.
Cook's note: I’m always trying to figure out how to have more food, or how to make the foods I love bigger and better. And this enormous pig in a blanket is the best thing yet. It’s great as an easy supper alongside mashed potatoes and veg, or a swanky brunch with cheesy scrambled eggs.
Photography: Toby Murphy
Videography: Xoli Zee Khumalo
Video editing: Romy Wilson