Pigs in blankets traybake
- November 2020
- Serves 4-6
- Hands-on time 15 min, oven time 40-50 min
If pigs in blankets are your favourite Christmas side, then you’re in for a treat here. This pigs-in-blankets traybake couldn’t get more Christmassy if it tried. Brie, redcurrant jelly and sweet potatoes join the bacon-wrapped chipolatas in this easy dish that is what we’ll be craving for dinner throughout all of December.
If you prefer to keep things traditional, our easiest pigs in blankets recipe is the one you need.
- 32.1g (12.7g saturated)
- 47.1g (10.5g sugars)
- 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
- 2 x 324g packs 8 chipolatas wrapped in bacon (or similar)
- 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
- Heat the oven to 220C/200C fan/gas 7. Put both types of potatoes in a large roomy 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 jiggle in the tray, then arrange the pigs in blankets on top and roast for a further 20-25 minutes.
- Meanwhile, add the breadcrumbs to a large non-stick frying pan with a glug of olive oil and fry over a high heat until golden brown and crisp. Stir in the parsley, chilli/paprika and grated parmesan, then season. Set aside.
- Once the sausages are nicely browned and cooked through, add the redcurrant jelly and mix with the sausages to melt and give them a glaze. Scatter over the brie/camembert, then scatter over the breadcrumbs, drizzle again with a little olive oil and bake for 5-10 minutes more so the cheese melts. Serve straight from the pan.
Make this dairy free by omitting the cheese and replacing it with a punchy kimchee. You could also swap the redcurrant jelly with a spoonful of miso and a splash of soy sauce. Make this veggie by using a plant-based sausage alternative and a vegetarian hard cheese.
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