Crispy skin roasties
Try skin-on roasties – not only do they dramatically cut down the prep time, but it makes them more filling and gives them a deeper baked potato flavour
Stuffing pigs in blankets
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 170g pack sage & onion stuffing
- 3 pork sausages
- 12 smoked streaky baconrashers, cut in half lengthways
- 1 tbsp sunflower oilplus extra for drizzling
Nutrition: Per serving (8)
- kcal275
- fat18g
- saturates6g
- carbs15g
- sugars3g
- fibre0.3g
- protein12g
- salt1.8g
Method
step 1
Put the stuffing mix in a large heatproof bowl and pour over 400ml boiling water from the kettle. Stir and leave to cool for a few minutes and absorb the liquid. Once cool, squeeze the sausagemeat from the skins into the stuffing mix, and scrunch everything together with your hands.
step 2
Divide the mix into 12 pieces and, using wet hands, roll each piece into a finger-length log on a dampened chopping board (this will prevent them from sticking to the board). Wrap each stuffing log in a bacon rasher. Drizzle the oil over a baking tray, then arrange the pigs in blankets in a single layer. Can be made up to two days before, covered and chilled.
step 3
Drizzle a little oil over the pigs in blankets, then put them in a cold oven. Turn the oven to 180C/160C fan/gas 4 and roast for 25 mins until the bacon is crisp and the stuffing is cooked through. Remove from the oven. Warm in the oven again just before serving.
