Treat yourself this Christmas with these delicious stuffed ‘pigs in blankets’. The traditional British version uses sausages (mainly chipolatas) wrapped in bacon and served with Christmas turkey. They’re popular served at parties as cocktail food.
However, I’ve done a little twist on the traditional. I reckon these ‘pigs in blankets’ are so delicious you’ll have a hard time stopping at just one. What makes the so Christmas-y, you ask? It’s the combination of cranberries, sausage meat and bacon. Yum!
Best of all, you can prep this recipe up to two days in advance.
Christmas Recipe ‘Pigs in Blankets’
Prep time 35 minutes
Cooking time 25-30 minutes
Serves 4-6
Ingredients
- 85g pack stuffing mix
- 300g sausage meat
- 90g cooked chestnuts, chopped
- 50g dried cranberries
- 12 rashers smoked streaky bacon (pancetta works well too)
Method
- Preheat oven to 200C/180 fan-forced.
- Put stuffing mix in a bowl and pour over 150ml boiling water. Leave the mix to absorb. When cool, add 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.
- Roast the stuffing balls for 25-30 minutes until the bacon is crisp and the stuffing is cooked.
Nutritional Information (per serving)
No nutritional information available for this recipe.
More Christmas Recipes
Christmas shortbread cut-out biscuits with jam
Easy peasy gingerbread biscuits
Cranberry Chicken Christmas Salad for families
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