Pigs in Blankets & Stuffing Style Slaw Baguette
Serves 2 | with Fig Jam, Sage and Crispy Onions
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. This sourdough baguette is stuffed with a Christmas favourite — pigs in blankets — before finishing with fig jam and stuffing style slaw for a jolly good lunchtime meal.
The quantities provided above are averages only.
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
8 rasher(s)
British Streaky Bacon
4 unit(s)
British Cumberland Sausages
(Contains Sulphites)
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
1 bunch(es)
Sage
2 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
96 grams
Mayonnaise
(Contains Egg, Mustard)
10 grams
Chicken Stock Paste
40 grams
Fig Jam
120 grams
Coleslaw Mix
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Wrap two rashers of bacon around each sausage. Starting at the top, spiral the bacon down the sausage so that it covers the whole thing. IMPORTANT: Wash your hands and equipment after handling raw meat.
a) Pop the sausages onto a baking tray.
b) When the oven is hot, bake on the middle top of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.
a) Meanwhile, remove the bread from the packaging and pop onto another baking tray.
b) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. Once baked, allow to cool, 5 mins.
c) Once cooled, slice the baguette in half lengthways, then in half again widthways.
a) In the meantime, pick the sage leaves from their stalks and roughly chop (discard the stalks).
b) Crush the crispy onions in the unopened sachet using a rolling pin.
c) In a medium bowl, combine the sage, crispy onions, mayo and chicken stock paste. Season with pepper.
a) Spread one third of the mayo mixture over both bases of your baguette halves. Spread the fig jam onto both lids.
b) Add the coleslaw mix to the remaining mayo mixture and stir to coat.
a) Once the pigs in blankets are cooked, cut them in half lenthways.
b) Place 4 pigs in blankets halves onto each baguette base, then share half the stuffing style slaw on top.
c) Sandwich on the baguette lids and serve any remaining stuffing mayo slaw on the side to finish.
Enjoy!
