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Pigs in blankets traybake
- Published: 30 Oct 20
- Updated: 18 Mar 24
If pigs in blankets are your favourite Christmas side dish, you’re in for a treat. This pigs-in-blankets traybake is full of Christmassy flavours – brie, redcurrant jelly and sweet potatoes with bacon-wrapped chipolatas – but is an easy dish for midweek meals during the rest of December and beyond.
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If you prefer to keep things traditional, our easiest pigs in blankets recipe is the one you need.
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Serves 4-6
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Hands-on time 15 min, oven time 40-50 min
Ingredients
- 300g potatoes, cut into chunks
- 300g sweet potatoes, cut into chunks
- 2 red onions, cut into wedges
- Bushy rosemary sprig or a few fresh thyme sprigs, leaves chopped
- Olive oil for drizzling and frying
- 16 bacon-wrapped chipolatas (about 650g)
- 100g day-old breadcrumbs
- Small handful fresh flatleaf parsley, leaves picked and finely chopped
- Large pinch chilli flakes or paprika
- 2 tbsp freshly grated parmesan
- 2 tsp redcurrant jelly
- 150g brie or camembert, cut into chunks
Method
- Heat the oven to 220°C/200°C fan/gas 7. Put the potatoes and sweet potatoes in a large roasting tin with the onions and rosemary or thyme, then toss with the olive oil and season well with salt and pepper. Roast for 15 minutes.
- Give the potatoes/onions a shake in the tray, then arrange the pigs in blankets on top and roast for a further 20-25 minutes.
- Meanwhile, add a glug of olive oil to a large non-stick frying pan and fry the breadcrumbs over a high heat until golden brown and crisp. Stir in the parsley, chilli/paprika, grated parmesan and some seasoning. Set aside.
- Once the sausages are nicely browned and cooked through, dot a little redcurrant jelly over each one to melt and become a glaze. Scatter the brie/camembert over the tray, followed by the breadcrumbs, then drizzle again with a little more olive oil and bake for 5-10 minutes so the cheese melts. Serve straight from the pan.
- Recipe from November 2020 Issue
Nutrition
- Calories
- 600kcal
- Fat
- 32.1g (12.7g saturated)
- Protein
- 25.4g
- Carbohydrates
- 47.1g (10.5g sugars)
- Fibre
- 10.8g
- Salt
- 2.17g
delicious. tips
Make this dairy free by omitting the cheese and replacing it with a few spoonfuls of punchy kimchee. You could also swap the redcurrant jelly for a spoonful of miso mixed with a splash of soy sauce. Make this veggie by using plant-based sausages and a vegetarian hard cheese.
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