Festive THIS™ Isn't Pigs under Blankets

Trim the Brussels sprouts and halve through the root. Halve, peel and thinly slice the red onion.

Peel and grate the garlic (or use a garlic press).

Roughly crush the hazelnuts in the unopened sachet using a rolling pin.

Place the THIS™ Isn't Pork Sausages on one side of a large lined baking tray in a single layer and drizzle with oil. Season with salt and pepper.

Bake on the middle shelf of the oven until golden brown, 15-18 mins. Turn halfway through cooking. IMPORTANT: Ensure they're piping hot throughout.

When the sausages are halfway through cooking, remove from the oven. Place the THIS™ Isn't Bacon rashers on the other side of the baking tray in a single layer. Brush with a little oil.

Return to the oven for the remaining time, 8-9 mins. IMPORTANT: Ensure it's piping hot throughout.

Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat. 

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins.

Add the balsamic vinegar, redcurrant jelly and sugar (see pantry for amount). Cook until caramelised, 1-2 mins more. 

Stir the water for the gravy (see pantry for amount) and red wine stock paste into the onion pan. Bring to the boil, then lower the heat and simmer until reduced, 5-6 mins.

Add a splash of water if it's a little thick. TIP: If you’re feeling decadent, add a knob of butter (if you have any).

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins.

Once browned, add the garlic. Stir-fry for 1 min. Add a splash of water to the sprouts and immediately cover with a lid or some foil. Allow to cook until tender, 4-5 mins.

Stir in the creme fraiche and half the hard Italian style cheese until smooth and melted. Season with salt and pepper.