By French Tart on December 19, 2007
Photo by French Tart
Photo by French Tart
"These quirkily named "Pigs in Blankets" are the traditional British accompaniment to the Christmas roast turkey dinner - we call them "Trimmings". You will often see pubs, restaurants and hotels advertising Christmas Dinner with ALL the trimmings - these will be part of those trimmings that they mention! We can eat these with NO roast turkey - they are what everyone grabs whilst no one else is looking in the Post Christmas Dinner kitchen! (I have known my husband to secrete a couple in his pocket when he was nearly caught!!) They are VERY easy to prepare and need very little oven time, either cook them before or add them to the oven for the last 25 to 30 minutes of the turkey or roast potato cooking time. These also make great appetisers, skewer them with a cocktail stick and serve them with cranberry or sweet chilli sauce as a dip."
Serving Size: 1 (237 g)
Servings Per Recipe: 12
"Nice recipe, Tart! This is exactly how I do them, so I shall replace the instructions in my Christmas menu with your recipe. For our sweet-toothed cousins, try brushing them with a little maple syrup."
"Rather using what are cocktail sausages here in the USA, I decided to cut up some Italian sausages (some mild, some sweet) for this recipe & they made some GREAT APPETIZERS! Will admit that I also served them with 2 different dips, one was my regular cranberry sauce, & the other was a combination of cranberry sauce & a mile chunky salsa ~ Both were well received! Now I'm happy to keep hold of this recipe til the end of this year, when I can include these GREAT TASTIES with some holiday turkey! Thanks for a great recipe! [Tagged, made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #24]"
"Why wait for Christmas. Easy to make any time of year. Great if you are looking for a low carb / paleo option."
"I made this recipe with halved breakfast sausages and cooked them in the oven along side of the turkey for about 2 hours. After the first hour I drained the fat and turned them over to brown them on the other side. While I'm not a fan of sausages, the rest of my family are and they have requested that these are on the menu every Christmas."