PIGS IN BLANKETS
An incredibly easy party snack/ appetiser to make for the Holidays. Here I've served them with a simple mustard dip but you can easily go with ketchup or bbq sauce too!
Provided by Izy Hossack
Categories Pork
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F.
- Cut narrow strips of bacon that are just long enough to wrap once around the mini sausage/chipolata. Place seam-side down on a baking tray and bake for 15-20 minutes until the bacon is crisp and slightly browned.
- For the dip mix the mayo and mustard together until smooth then sprinkle with the smoked paprika.
- Serve the sausages warm with the dip.
Nutrition Facts : Calories 363, Fat 29.3, SaturatedFat 9.6, Cholesterol 77.4, Sodium 1252.9, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 22.4
PIGS IN BLANKETS-BACON AND SAUSAGE ROLLS FOR CHRISTMAS TRIMMINGS
These quirkily named "Pigs in Blankets" are the traditional British accompaniment to the Christmas roast turkey dinner - we call them "Trimmings". You will often see pubs, restaurants and hotels advertising Christmas Dinner with ALL the trimmings - these will be part of those trimmings that they mention! We can eat these with NO roast turkey - they are what everyone grabs whilst no one else is looking in the Post Christmas Dinner kitchen! (I have known my husband to secrete a couple in his pocket when he was nearly caught!!) They are VERY easy to prepare and need very little oven time, either cook them before or add them to the oven for the last 25 to 30 minutes of the turkey or roast potato cooking time. These also make great appetisers, skewer them with a cocktail stick and serve them with cranberry or sweet chilli sauce as a dip.
Provided by French Tart
Categories Pork
Time 35m
Yield 24 Bacon and Sausage Rolls, 12 serving(s)
Number Of Ingredients 3
Steps:
- To Prepare:.
- Cut each rasher of bacon in half and stretch them with a knife; run the back of a knife along the length of each rasher of bacon to flatten and stretch them slightly - this stops them shrinking during cooking.
- Wrap one half rasher of bacon around each sausage, making sure that the seal is underneath the bacon/sausage roll. Skewer with a cocktail stick if neccessary.
- Cover them with cling film or place them in a sealed container and store them in the refrigerator until ready to cook or place them in the freezer and defrost them in the refrigerator on Christmas Eve.
- To Cook:.
- Place on a lightly greased oven tray and roast in a pre-heated oven, 200C/400F/gas Mark 5, for 25 to 30 minutes, or until the bacon is cooked and crisp.
- Set to one side and keep warm until needed.
- These can be cooked ahead of time and reheated in the oven alongside the turkey or roast potatoes for about 5 minutes.
- Serve alongside the roast turkey - I always allow 2 per person.
- If you skewer thse with a cocktail stick, they make great appetisers too! Serve with cranberry sauce as a dip.
- NOTE: If you can only get the normal size chipolata sausages, gently squeeze them in two or three places - see my photos - to make 3 or 4 smaller sausages from 1 longer one; 6 normal sized sausages will yield between 18 and 24 smaller sausages!
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- Unroll the puff pastry and, still on its paper lining, roll it out slightly wider and longer. Cut 3 lines lengthways to make 4 even strips of pastry. Divide each strip into 3 even pieces. Put a dot of cranberry sauce in the centre of each piece of pastry, then cut each bacon rasher into 3 pieces and use them to top the cranberry dots.
- Put one cocktail sausage crossways on each piece of bacon, then roll up the pastry so the ends just overlap. Trim off and reserve any offcuts. Put the seams underneath, then brush all over with the beaten egg and put on a baking sheet lined with compostable baking paper. Shape the offcuts into decorations, if you like, secure with more beaten egg, then chill for 20 minutes.
- Bake at 200°C/180°C fan/gas 6 for 30-35 minutes until golden and puffed, then serve with extra cranberry sauce.
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