Name: Giant Pig in Blanket
Total time: 60 min
Yield: 4
Cuisine: British
Ingredients: 1 Red Apple; 1 Brown Onion; 4 Tbsp Cranberry Sauce; 4 Sage Leaves; 1 Baguette; 500g Brussels Sprouts; 300g Smoked Streaky Bacon; 12 Good Quality Pork Sausage; Olive Oil

Giant Pig in Blanket

The cranberry glaze at the end is crucial here. Something new to try with the MOB at Christmas. A great boxing day option also.

British Christmas

Cut a hole in the top of a sausage. With your finger and thumb, squeeze the meat out of the skins and place in a bowl. Discard the skins and cover the bowl.

Splash some olive oil in a pan. Add a finely chopped onion, fry until soft and add chopped sage leaves. Mix together, season with salt and pepper and remove from the heat.

Allow to cool for 10 minutes and then add the mix to your sausage meat.

Grate a red apple and give the gratings a little squeeze to remove excess moisture. Add to the sausages. Season the meat generously with salt and pepper. Mix everything together with your hands.

Form into a big lump and place on a big surface. Pat and roll it out until you have one big sausage, roughly the same length as your baguette.

Bacon time. Wrap your big sausage in bacon, making sure the rashers overlap. You should have enough rashers to cover the sausage. If you run out, just mould the sausage a bit shorter so you have less space to cover.

Wrap it tight in tin foil, place on a baking tray, and cook for 40 minutes.

In the meantime, finely cut your sprouts. Add a generous glug of olive oil to a pan and add the sprouts. Keep frying them until they are nice and wilted and starting to brown.

Season with salt and pepper and add a splash of water. Reduce the water down and then remove the sprouts from the heat.

After 40 minutes, your sausage will be cooked through. Remove it gently from the tin foil. Place it back in the oven, under the grill, for 3 minutes on each side so the bacon gets nice and crispy.

Lather one side in cranberry sauce and place it under the grill for a final 3 minutes.

Halve your baguette and spread on a layer of cranberry sauce. Add your sprouts. Place your sausage on top of the sprouts. Cover with the top half of the baguette, carve it up and tuck in! Enjoy!

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Make sure you add a nice layer of cranberry sauce on top of the hot dog before placing it under the grill, so it caramelises and goes nice and sticky.

Serves

Apple

Onion

4 tbsp

Cranberry Sauce

4 Leaves

Sage

100 g

Baguettes

500 g

Brussel Sprouts

300 g

Bacon

Sausages

Olive Oil

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