When I was in Cyprus earlier this year we tried to recreate the dish. I mean, it's just wrapping sausages in bacon. How hard can it be? But despite liberal use of cocktail sticks for some reason the bacon mostly just fell off so we ended up with deconstructed pigs in blankets.
I decided to have one last go and asked my Deutsch friend her secret. Now Shhh! Lean in. I want to whisper so not too many people hear her amazing tip...
She bloody buys them already wrapped!!!!
Yes, apparently in Germany, the equivalent of the UK's ready cooked jacket potato is the ready wrapped wurst.
Undeterred I invited her to my BBQ , availed myself of some bratwurst from her personal collection of German treats and set to wrapping them with smoked dry cured spoiltpig back bacon.
Now, let me tell you about this bacon for people who are seriously serious about their meat and bacon in particular.
Outdoor bred, RSPCA assured and 100% raised without antibiotics this bacon is mouthwateringly good and had a great texture which made it easy to wrap with no sliminess.
What's the big deal about being raised without antibiotics?
Obviously if the pigs need antibiotics or other medical treatment they get it but the meat would then not be used for this range. Basically, spoilt pig relies on careful researched farming methods to limit illness and the need for antibiotics and doesn't give them routinely as a precautionary measure.
I cut each rasher in half lengthways and wrapped the sausage, meatiest end first, finishing with the slightly fattier thinner end which I squished against the sausage slightly.
You could possibly refrigerate at this point to "set" the fat to the bacon but my mouth was already watering and my charcoal was white hot so I just placed them carefully onto the griddle.
The great thing about bratwurst type sausages is they don't drip grease like many British bangers so you don't end up with three foot flames and blackened offerings.
You do need to supervise carefully as they don't take long to cook - turn carefully but frequently to ensure even cooking.
You could take a tip from one of my friends who skewers 4-5 sausages onto thin metal or pre-soaked wooden skewers to prevent uneven cooking, rolling and sausage suicide through the gaps in the grill to the fiery hell beneath.
Food lovers you'll be glad to know I didn't lose a single sausage or any of their bacon jackets and they were served with lemony couscous, tomato pasta salad, buttered new potatoes and Prosecco.