Ingredients

• 500g pkt English breakfast chipolata sausages
• 200g pkt smoked bacon or unsmoked rindless streaky bacon, halved crossways
• 1 tablespoon canola oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 3 tomatoes, chopped
• 2 teaspoons Worcestershire sauce
• 3 teaspoons sugar
• 1/4 teaspoon ground cumin
• Pinch of dried chilli flakes
• 2 mangoes, stoned, peeled, chopped
• 1 tablespoon white wine vinegar
• 1 1/2 cups (180g) frozen peas
• 2 tablespoons sour cream
• 1 tablespoon mint, chopped
• 2 teaspoon lemon rind, finely grated

Method

• Step 1 Preheat oven to 180C. Wrap each chipolata in a piece of bacon. Place, slightly apart, on a baking tray. Bake for 20-30 mins or until cooked through.
• Step 2 Meanwhile, heat oil in a saucepan over medium heat. Cook the onion for 5 mins or until soft. Transfer half to another saucepan. Add garlic to the remaining onion. Cook, stirring, for 30 secs. Add tomato. Cook, stirring occasionally, for 10 mins or until soft. Stir in the Worcestershire sauce and 1 teaspoon sugar.
• Step 3 Add the cumin and chilli to the reserved onion. Cook over medium heat, stirring, for 30 secs. Add the mango and vinegar. Cook, stirring occasionally, for 5 mins. Stir in remaining sugar.
• Step 4 Cook the peas in a saucepan of boiling water for 2 mins. Drain well. Process in a food processor with the sour cream, mint and lemon rind.
• Step 5 Season sauces and place in serving bowls. Serve with the pigs in blankets.