Big Pigs in Blankets Traybake
with Roast Potatoes and Buttery Sauce
This Big Pigs in Blankets Traybake is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Red Onion
1 unit(s)
Apple
3 unit(s)
Carrot
450 grams
Potatoes
½ bunch(es)
Sage
4 unit(s)
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
40 grams
Onion Marmalade
10 grams
Chicken Stock Paste
4 rasher(s)
British Streaky Bacon
Not included in your delivery
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve and peel the red onion, then chop each half into quarters. Halve the apple, remove the core and chop each half into three wedges (no need to peel).
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Chop the potatoes into 2cm chunks (no need to peel).
Pick the sage leaves from their stalks and roughly chop (discard the stalks).
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, pop the onion, apple, carrot and sage onto another large baking tray and drizzle with oil. Season with salt and pepper, toss to coat, then spread out in a single layer.
Wrap one rasher of bacon around each sausage. Starting at the top, spiral the bacon down the sausage so that it covers the whole thing. Place the sausages on top of the veg, then roast on the middle shelf of your oven until the veg is tender and the sausages are cooked through, 30-35 mins. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle. Cook bacon thoroughly.
About 5 mins before the sausages and veg are cooked, pop a small saucepan on medium heat.
Add the onion marmalade, chicken stock paste and water for the sauce (see pantry for amount) to the pan. Stir together and bring to the boil, then remove from the heat and stir in the butter (see pantry for amount) until melted.
Taste and season with salt and pepper if needed, then set aside.
When everything's cooked, add the roast potatoes to the sausage and veg tray. Mix everything together.
Reheat the buttery sauce if necessary.
Share the roasted veg and pigs in blankets between your plates. Spoon over the buttery sauce to finish.
Enjoy!
