Pigs in blankets are absolutely delicious, they really are an amazing Christmas treat. Although, I do wish we could eat them all year round! Here at Helen Browning’s, our aim is to make your pigs in blankets even more special. High quality organic pork, Soil Association certified products, deliciously dry cured bacon, and speedy sausages with a perfect level of spice. The list could go on!
You can never have enough pigs in blankets, they are frequently fought over in my house, so make sure you are well stocked for the Christmas period! Toasties, baguettes, and sausage rolls can all be made amazingly festive with the addition of plenty pigs in blankets.
I have found a few different recipes that will help you create a pigs in blankets galore! From extra special toppings, extra special sausage rolls, and tips and tricks for your cooking… these recipes really are mouth-wateringly appetizing! Extra additions that you may want to include to your pigs in blankets include runny honey (for a lovely sweet stickiness), cranberry sauce/chutney, and herbs (the flavours of sage and rosemary work best). Lots of delicious honey and a selection of chutneys can be found in our organic farm shop in Bishopstone (near Swindon).
Pigs in blankets Christmas stuffing balls by Barney Desmazery
I love this idea; a delicious combination of stuffing and pigs in blankets is an amazing creation. This recipe from Barney Desmazery also includes cooked chestnuts and dried cranberries for that extra special festive feel.
- 85g pack sage & onion stuffing mix
- 300g sausage meat from Helen Browning’s
- 90g cooked chestnuts (chopped)
- 50g dried cranberries
- 12 rashers unsmoked streaky bacon from Helen Browning’s
- Put the stuffing mix in a bowl and pour over 150ml boiling water. Leave the mix to absorb. When cool, add the sausage meat, chestnuts and cranberries and bring everything together with your hands. Cut each rasher of bacon in half lengthways so you get 24 long strips of bacon.
- Cross two bacon strips, then roll a walnut-sized ball of the stuffing mix and sit it on the cross. Wrap the stuffing in the bacon and sit on a lightly oiled baking tray, cross-side up. Repeat to make 12 stuffing balls. Can be made up to two days ahead and chilled. Heat oven to 200C/180C fan/gas 6 and roast the stuffing balls for 25-30 mins until the bacon is crisp and the stuffing is cooked.
Jamie Oliver’s penultimate pigs in blankets
Jamie Oliver’s pigs in blankets are incredible; they most certainly will not disappoint this Christmas!
- 12 rashers of organic streaky bacon from Helen Browning’s
- a few sprigs of fresh woody herbs, such as sage, thyme, rosemary
- 12 organic speedy sausages from Helen Browning’s (1 pack)
- 3 tablespoons Worcestershire sauce
- 1-2 teaspoons runny honey
- Working one at a time, lay the bacon out on a board and run the sharp side of your knife along the length of the rasher to stretch it out – this will make it even crispier.
- Dot with a few herb leaves, then place a sausage at one end and roll the bacon around it until it’s totally wrapped up. Place in a roasting tray and repeat till they’re all done.
On the day…
- Cook in a preheated oven at 180°C/350°F/gas 4 for 30 minutes, or until golden, gnarly and cooked through.
- Using a fish slice, scrape the pigs in blankets from the bottom of the tray, leaving them in there, then add the Worcestershire sauce and give it a good shake, scraping all that sticky goodness from the bottom of the tray.
- Drizzle in the honey, then place on a medium heat on the hob and bring to the boil until caramelised, shaking continuously to coat. Serve immediately.
Pigs in blankets sausage rolls by Delicious magazine
When I first heard of this idea, I thought it was genius. A simple way to make the best savoury snack for the Christmas period.
- 320g sheet of ready-rolled shortcrust pastry
- 2-3 tsp cranberry sauce (plus extra for dipping)
- 4 organic streaky bacon rashers from Helen Browning’s
- 12 organic speedy sausages from Helen Browning’s
- 1 egg (beaten)
- Unroll the puff pastry and, still on its paper lining, roll it out slightly wider and longer. Cut 3 lines length ways 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 cross ways on each piece of bacon, then roll up the pastry so the ends just overlap. Trim off and reserve any off-cuts. 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 off-cuts 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.
Triple sausage rolls by the BBC Good Food team
If you love pigs in blankets, then why not make them even bigger and better!
- 24 organic speedy sausages from Helen Browning’s
- 8 rashers of organic streaky bacon from Helen Browning’s
- 1 tbsp sunflower oil
- Heat oven to 200C/180C fan/gas 6. Pile the sausages in groups of three and wrap a piece of bacon around each trio. Arrange on a baking tray and brush or drizzle with the oil. Roast in the oven for 30-35 mins until the chipolatas are golden and the bacon is crisp.