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Pigs in blankets traybake recipe

1 rating

Make pigs in blankets the star of the show with this easy traybake. Cumberland sausages are wrapped in smoked streaky bacon and roasted alongside root veg. Coat in a sticky maple and mustard glaze and serve as a gluten-free main for your Christmas dinner. See method

Serves 6
10 mins to prepare and 45 mins to cook
417 calories / serving
Gluten-free

Ingredients

6 Finest Dry Cure Smoked Streaky Bacon
12 Tesco Frozen Cumberland Sausages
2 red onions, peeled and cut into wedges
500g parsnips, peeled and cut into batons
800g seasonal or butternut squash, deseeded, peel left on, cut into thick wedges
2 tbsp rapeseed oil
5g fresh sage leaves
1 tbsp wholegrain mustard
3 tbsp maple syrup

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1740kj
417kcal 21%
Fat
22g 32%
Saturates
6g 30%
Sugars
18g 20%
Salt
1.7g 27%

of the reference intake
Carbohydrate 36.6g Protein 13.6g Fibre 6.2g

Method

Preheat the oven to gas 6/200˚C/180˚C fan. Set out 1 very large roasting tin or 2 medium tins.
For the pigs in blankets, lay the bacon on the chopping board and run the back of the knife down the length to stretch it out. Cut in half and wrap 1 piece around each of the sausages. Put into the tins and nestle the vegetables around them.
Drizzle with the oil and season with salt and black pepper, turning the sausages and veg carefully to coat.
Cook for 30 mins, then take out of the oven, and turn over the sausages and vegetables. Scatter over the sage leaves, stir together the mustard and maple syrup and drizzle evenly over the tins.
Return to the oven and cook for 10-15 mins until well browned and sticky.

See more Gluten-Free Christmas Recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.