Chop the ends off the Brussels sprouts and cut them in half.
Combine sauce mix in a bowl to make the glaze. Set aside.
Take a sausage and twist it in half. Cut the central point with scissors to create two mini sausages, then repeat with the remaining sausages. Wrap each sausage in one slice of bacon.
Pour the sprouts into a large baking dish and arrange the pigs in blankets over the top. Pour over the glaze, season with pepper, then roast for 25-30 mins.
Serve alongside all the other Lee Kum Kee Christmas dishes.
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