Quick and easy ideas for the main meal and get-togethers

Pigs in blankets

‘Tis the season for the simple sausage to shine. Easy and quick to cook, chipolatas are not only the essential accompaniment to Christmas dinner, but with a little imagination they can make an impressive table centrepiece and amazing party appetisers.

Christmas is not a time for compromise. Helen Browning’s organic Speedy Sausages are a chipolata-style sausage that are 96% organic pork and sourced from Helen’s own farm in Wiltshire and like-minded farmers. If you are one of the one in 100 people who have a gluten intolerance, the added bonus is that they are gluten-free. They have a spicy kick so no need to add herbs, and they make tasty Pigs in Blankets. Cook them before or add them to the turkey or roast potatoes for the last 25 minutes of cooking time.

Pigs in Bacon

Wrap the Speedy Sausages in Helen Browning’s Organic streaky bacon, and pop in the oven for perfect Pigs in Bacon. The flavoursome bacon is excellent for laying across the turkey to prevent it drying out.

Party Time

“My best tip for Christmas is keep it simple, but choose the best ingredients,” says Paul Winch, Helen Browning’s chef at her Michelin-recommended pub The Royal Oak.

Sausage wreath

Taking a mere four minutes to cook Speedy Sausages are an ideal standby for impromptu Christmas get-togethers or as Christmas morning appetisers. If you simply want something hot to hand around, there is nothing easier, and they are hard to resist. Alternatively, they can become the star of the show. Try mixing it up - Helen’s organic Hot Dogs are also a party favourite.

This easy to make sausage wreath will jazz up your party table and the children will love helping you. All you need is two sheets of ready rolled frozen puff pastry, 20 Speedy Sausages, 1 egg, a little milk, one red pepper and hey presto. See www.helenbrowningorganics.co.uk for recipe.

“If you are looking for more party ideas, you can never go wrong with bacon,” says chef Paul, “there are so many ways to enjoy it.” Scallops wrapped in bacon – so simple, but wait for the taste; bacon bowls filled with salad leaves and tomatoes – and you get to eat the bowl saving on the washing up; bacon wrapped figs; Bacon popcorn with burnt sugar and sea salt. The list is endless. The best part is the flavour; Helen’s bacon is dry cured by hand and left to infuse for 10 days.

If you are still seeking inspiration, try warming up the Christmas party with Helen Browning’s Organic Meatballs. They are unseasoned so that you can unleash your creative side – ideal for dipping in a cranberry or sweet chilli sauce.

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Note to editors

Samples, interviews, images available on request.

For details of forthcoming events visit www.helenbrowningsorganic.co.uk or follow on Facebook and Twitter: @helenbroorganic / www.facebook.com/helenbrowningsorganic 

Background – Helen Browning’s Organic


Helen Browning’s Organic range of sausages and bacon available from Ocado, Sainsbury’s; and now Abel & Cole.

Helen Browning’s pork products available from Riverford Organics at www.riverford.co.uk.

Helen Browning’s Organic: Hot Dogs, 250 gms £3.75 Available www.ocado.com & www.abelandcole.co.uk

Helen Browning’s Organic: Speedy Sausages, 200gms, 12 sausages; £3.29 Available www.ocado.com & Sainsbury’s

Helen Browning’s Organic: Streaky bacon, 184 gms; £3.29; Back bacon 184gms £4 Available www.ocado.com

Smoked back bacon 184gms £3.99 available Sainsbury’s

Helen Browning’s Organic: Pork Meatballs 12 x 25gms; £3.25 Available www.ocado.com

Fresh pork range available at www.riverford.co.uk

More recipes on request. All Christmas recipes featured here will be on www.helenbrowningorganics.co.uk by November (or sooner if you require).

Christmas Sausage Wreath


  • 2 sheets, ready rolled frozen puff pastry;
  • 20 Helen Browning’s Organic Speedy Sausages;
  • 1 egg, lightly beaten;
  • 3 tbsp milk;
  • 1 red pepper


Step1. Preheat oven to 200°C or 180°C fan ovens. Line a baking tray with baking paper and set aside. Using a sharp knife, slice each puff pastry sheet into 16 squares.

Step 2. Wrap a square of pastry around each Speedy Sausage and join pastry together with a drop of water. Arrange on the baking tray in a circle.

Step 3. Mix together egg and milk and brush pastry all over with egg and milk mixture. Bake for 20 minutes.

Step 4. Meanwhile, slice the pepper at the top and bottom. Remove all seeds and slice to create a bow. Slide your Christmas wreath onto a serving platter and place the bow at the bottom of the wreath.

For further information please contact:

Barbara Rayner

Tel No: 01793 710070
Mobile: 07966 880458
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