Ad

Nutrition: Per serving (8)

  • kcal275
  • fat18g
  • saturates6g
  • carbs15g
  • sugars3g
  • fibre0.3g
  • protein12g
  • salt1.8g
Ad

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.

Recipe from Good Food magazine, December 2022

Ad

Comments, questions and tips (3)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings

ldupuy

question

I'd love to try this but... sage & onion stuffing mix is not available in my area of France! Would you have a recipe to make it myself, please? Thanks in advance

goodfoodteam avatar
goodfoodteam

Here you go: Sage and onion stuffing (bbcgoodfood.com/recipes/sage-and-onion-stuffing). You'll need to make a double batch to use in the stuffing pigs in blankets. Best wishes, BBC Good Food Team.

loopy lolli avatar

loopy lolli

question

Can I make these ahead and freeze them?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can freeze them before cooking at the end of STEP 2. Defrost in the fridge overnight before roasting. We hope this helps. Best wishes, BBC Good Food Team.

s.panchal

Very good, better than pigs in blanket

Ad
Ad
Ad