It's a silly name isn't it... Pigs in Blankets! Silly name or not, these are deliciously savoury with a clever festive sweet twist.
Freshly made WA pork sausages, flavoured with a layer of cranberry sauce, a slice of locally made brie and wrapped in salty pancetta, then cooked to crisp golden perfection. Great to serve at a party or with drinks before dinner. Yummo!
INGREDIENTS FOR FOUR PEOPLE
6 x thin pork sausages
2-3Tbsp cranberry sauce
100gm brie
6-12 slices pancetta or 6 slices streaky bacon
toothpicks to hold in place
COOKS NOTES
- If kids are present, they may prefer sausages simply wrapped in bacon.
- Pancetta or streaky bacon is best to wrap around sausages as it will crisp up. so don't be tempted to use the loin part of bacon or prosciutto as it will simply dry out once cooked. It's the fat on the pork that makes them so good!
- I used Crunch Preserves Cranberry, Orange and Champagne Sauce as a step up from regular cranberry sauce.
- Mondo Butchers make the most delicious pancetta that's perfect for the job.
- OMG Triple Cream Brie is a delicious treat to use!
METHOD
- Slice sausages in half lengthways - not right through, but so they can be butterflied open with a hinge securing them.
- Spread thin layer of cranberry over the cut surface of the sausage.
- Lay a finger of cheese the full length of the sausage and close up.
- Wrap in 1-2 pieces pancetta and secure with toothpicks. Pancetta doesn't have to cover the whole sausage as melty bits of cheese coming out will caramelize nicely.
- Place in pre-heated oven or air fryer at 180C and bake for about 15 minutes, until cooked through and golden.
- Allow sausages to cool for 10 minutes, remove toothpicks then cut into bite size pieces to hand around. These are best served warm, not too hot to handle!
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