What The World Needs Now – Pigs In Security Blankets
Sausage rolls have always been a popular snack in my house and after a string of slightly disappointing offerings due to sausage quality I decided to see if using sausage meat was any better. Christmas time is a perfect time to attempt this as the supermarkets are selling it by the tonne for stuffing ingredients although most shops do actually have it all year round if you look for it. If you prefer you can also head to your local butcher and ask them to mince some shoulder of pork unseasoned so you can add to your liking as most supermarket offerings have at least mace, salt and pepper added. Adding the bacon was pure greed to be honest and it added a beautiful smoky flavour to the result. They definitely lasted much longer than their previous counterparts being larger and more filling than the other sausages rolls I have tried, the black sesame although optional I feels adds an interesting flavour and a bit of crunch.
The name although will upset some – google pigs in security blankets and you will be met with a myriad of different piglets in blankets cute but certainly not a bacon wrapped sausage roll.
Im sure there are varying plant based sausage alternatives by now which means that if you wanted to do so then you could wrapping the filling in fakon. Most pre made puff pastry is vegan so it is readily available to use.
Pigs In Security Blankets
Pigs In Security Blankets
- 800g Good Quality Sausage Meat with Minimal Fat Content Preferably Unseasoned – do not use premade sausages like some recipes suggest.
- 1 Tbsp Zaatar or other herbs of choice.
- 2 x Sheets of Pre-made Puff Pastry.
- 1 Pack of Smoked Streaky Bacon – do not use unsmoked.
- 1 egg or milk to glaze.
- Black Sesame Seeds to top – optional.
- Preheat the oven to 180c/360f.
- Combine the sausage meat and herbs in a bowl – if its completely unseasoned add salt and pepper as well.
- Keep the pastry chilled for as long as possible before flattening out.
- Roll the sausage meat into lengths of 5 inches by 1 inch and wrap in a piece of bacon.
- Place at even intervals on the pastry.
- Brush egg/milk between each sausage and fold over the pastry. If you don’t have a pastry wheel a knife will do and use a fork to crimp the two edges together.
- Place on baking tray.
- Slice the tops to create air vents and brush egg/milk over the top.
- Bake for 20 to 25 minutes.
- Unless you have two racks I recommend placing one tray in the fridge whilst the other batch is cooking.
I hope you enjoy the recipe – do you make special sausage rolls in your house? Let me know in the comments below or join the conversation at www.facebook.com/onlynomeswriting or www.twitter.com/nomwritingfood.
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