Transform stuffing into a new version of everyone favourite, pigs in blankets. There will be empty plates all round!
PREPARATION TIME: 30 mins
COOKING TIME: 30 mins
SERVES: 6-8
INGREDIENTS
- 170g pack sage & onion stuffing
- 3 pork sausages
- 12 smoked streaky bacon rashers, cut in half lengthways
- 1 tbsp sunflower oil, plus extra for drizzling
METHOD
- 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.
- 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.
- 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.
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Source: BBc Good Food
