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Save on time and oven space with our pigs in blanket stuffing balls recipe filled with sausage meat, breadcrumbs, dried cranberries, herbs and cranberry sauce, wrapped in delicious bacon rashers. Always a favourite over the Christmas period with no messy prep, simply cook from frozen taking the stress out of the busy day. See method
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Heat 1 tbsp oil in a pan over a medium heat and fry the onion for 6 mins. Add the garlic and cook for 2 mins. Transfer to a mixing bowl and leave to cool fully. Stir through the sausage meat, breadcrumbs, dried cranberries, herbs and 2 tsp cranberry sauce.
Divide into 12 balls. Halve the bacon rashers widthways and stretch out. Wrap both halves around the balls to make a cross, keeping the ends underneath. Press down to flatten. They can now be refrigerated for up to 2 days or frozen for 3 months.
To cook, preheat the oven to gas 6, 200˚C, fan 180˚C. Put the stuffing balls on a lightly greased baking tray, drizzle with 1 tbsp oil and bake for 15 mins. Warm 3 tsp cranberry sauce for 20 secs in the microwave, then brush all over the stuffing balls. Return to the oven for 10 mins (15 mins if cooking from frozen) until piping hot in the centre and crisped.
Freezing and defrosting guidelines
Open-freeze spread on a tray for 30 mins until hard, then put in freezer bags. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Christmas side dishes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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