Kilted Soldiers with Whisky Glaze Recipe
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 12 Chipolatas or Sausages of your choice
- • 12 Rashers of Streaky Bacon
- • 2 tbsp Cider Vinegar
- • 1 tbsp Mustard (we usually use Dijon)
- • 1 tbsp Brown Sugar
- • 2 tbsp Whisky
- • 2 tbsp Honey
Preparation Steps
Put all of the glaze ingredients in a saucepan and heat on the stovetop until they come together. Do not boil! Set aside to cool.
Preheat the oven to 180C/400F.
Take your large chopping board, knife, and bacon. Using the knife, hold down the bacon at one end and, with your other hand, stretch it out, making it longer. This means you can wrap it more tightly around the sausages and it won't loosen as much while cooking.
Lay out of a piece of bacon flat on the chopping board, brush lightly with some glaze, place a sausage at one end and wrap around it, until the whole sausage is wrapped apart from a small amount at the top and bottom.
Place on a baking tray with a lip, lined with tin foil. Make sure the end of the bacon is underneath the sausage so it sticks while cooking.
Repeat with all of the bacon and sausages.
Brush half of the remaining glaze over the sausages.
Place in the hot oven and cook for half of the time recommended on the sausage packet, usually around 10-15 minutes.
Remove and glaze with the remaining glaze, trying to make sure you get some underneath but that the end of the bacon stays sealed. You can turn the sausages if they're already cooking well together and the bacon is sticking.
Cook for the remaining time, around 10-15 minutes.
Remove from the oven and allow to cool slightly. Transfer to a serving dish and sprinkle with rosemary if you wish.
Serve and enjoy!