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Stuffed pigs in blankets
- Published: 19 Jan 17
- Updated: 18 Mar 24
For these extra-special pigs in blankets, wafer-thin pancetta is wrapped around homemade sausage stuffing balls. This easy side dish is guaranteed to please on Christmas Day.
![Stuffed pigs in blankets](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/07/763103-1-eng-GB_pigs-in-blankets-768x960.jpg)
For classic pigs in blankets, try these chipolatas and herb sprigs wrapped in streaky bacon.
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Serves 8
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Hands-on time 45 min, oven time 30 min
Ingredients
- 30g unsalted butter
- 2 banana shallots, finely chopped
- 75g mixed nuts, finely chopped
- 2 sprigs each fresh sage and thyme, leaves finely chopped
- 400g British free-range sausagemeat
- 16 strips smoked pancetta (or smoked streaky bacon, thinned out with the flat of a knife blade)
- Vegetable oil for greasing
- 2 tbsp maple syrup
Method
- Heat the oven to 200ºC/180ºC fan/gas 6. Heat the butter in a small frying pan, then add the shallots. Stir-fry for 8-10 minutes until soft but not coloured. Add the nuts and cook for briefly until pale golden. Remove the mixture to a plate to cool.
- Combine the shallots and nuts with the herbs and sausagemeat in a mixing bowl. Season. Divide the mixture into 16 equal balls, then shape each into a fat square and set aside. Cut a pancetta (or thinned bacon) strip in half, then lay in a cross on your work surface. Put a sausagemeat square in the centre and fold the pancetta/bacon over to enclose. Repeat with the rest.
- Put the assembled pigs in blankets in a lightly oiled baking tray, seam-side down. Roast for 30 minutes, brushing lightly with the maple syrup halfway through, until the pancetta is crisp and the stuffing is cooked. Serve hot.
- Recipe from December 2016 Issue
Nutrition
- Calories
- 216kcals
- Fat
- 16.4g (6.9g saturated)
- Protein
- 6.4g
- Carbohydrates
- 3.8g (2.9g sugars)
- Fibre
- 0.2g
- Salt
- 0.9g salt
delicious. tips
Assemble up to 48 hours in advance, cover and chill. Continue from step 3. Or freeze for up to 1 month; defrost and continue from step 3.
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