Pigs in blankets traybake

Name: Pigs in blankets traybake
Prep time: 15 min
Cook time: PT40-50M
Total time: 55 min
Yield: Serves 4-6
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

By: Jen Bedloe
Former head of food delicious.

Published: 30 Oct 20
Updated: 18 Mar 24

Test kitchen approved

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.

If you prefer to keep things traditional, our easiest pigs in blankets recipe is the one you need.

Serves 4-6
Hands-on time 15 min, oven time 40-50 min

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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

Nutrition: per serving

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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