Pigs-in-blan­kets Christ­mas stuff­ing balls

BBC Good Food - - Easy Christmas -

The sausage­meat and ba­con add the clas­sic ‘pigs in blan­kets’ flavour to this stuff­ing.

SERVES 6 PREP 20 mins COOK 30 mins EASY

85g pack sage & onion stuff­ing mix 300g sausage­meat

90g cooked chest­nuts, chopped 50g dried cran­ber­ries

12 rash­ers smoked streaky ba­con or pancetta

1 Put the stuff­ing mix in a bowl and pour over 150ml of boil­ing wa­ter. Leave the mix to ab­sorb. When cool, add the sausage­meat, chest­nuts and cran­ber­ries and bring ev­ery­thing to­gether with your hands. Cut each rasher of ba­con in half length­ways so you get 24 long strips of ba­con.

2 Cross two ba­con strips, then roll a wal­nut-sized ball of the stuff­ing mix and sit it on the cross. Wrap the stuff­ing in the ba­con and sit on a lightly oiled bak­ing tray, cross-side up. Re­peat to make 12 stuff­ing balls. Can be made up to two days ahead and chilled. Heat oven to 200C/180C fan/gas 6 and roast the stuff­ing balls for 25-30 mins un­til the ba­con is crisp and the stuff­ing is cooked.

PER SERV­ING 275 kcals • fat 17g • sat­u­rates 6g • carbs 18g • sug­ars 6g • fi­bre 2g • pro­tein 11g • salt 1.7g

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