Festive THIS™ Isn't Pigs under Blankets
with Cream Cheesy Brussels Sprouts, Roast Potatoes and Hazelnuts
What's Christmastime without a traditional roast? Simply follow our step-by-step instructions for this Festive THIS™ Isn't Pigs under Blankets and you'll have a vegetarian feast worth gathering the family for.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
200 grams
Brussels Sprouts
1 unit(s)
Red Onion
125 grams
Chestnut Mushrooms
2 unit(s)
Garlic Clove
25 grams
Hazelnuts
(Contains: Hazelnuts, Nuts May contain traces of: Pecan Nuts, Pistachio nuts, Almonds, Brazil nuts, Cashew nuts, Macadamia Nuts, Nuts)
6 unit(s)
THIS™ Isn't Pork Sausages
(May contain traces of: Spelt (wheat), Sulphites, Wheat, Kamut (wheat), Khorasan (wheat), Barley, Cereals containing gluten, Oats, Rye)
1 unit(s)
THIS™ Isn't Streaky Bacon Rashers
(Contains: Soya May contain traces of: Spelt (wheat), Wheat, Kamut (wheat), Khorasan (wheat), Barley, Cereals containing gluten, Oats, Rye)
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
25 grams
Redcurrant Jelly
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
½ tsp
Sugar
100 milliliter(s)
Water for the Gravy
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the Brussels sprouts and halve through the root. Halve, peel and thinly slice the red onion.
Quarter the chestnut mushrooms.
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 chestnut mushrooms. Season with salt and pepper and 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.
When everything's ready, share the THIS™ Isn't Pork Sausages, roast potatoes and creamy Brussels sprouts between your plates.
Spoon the chestnut mushroom and red onion gravy over the sausages. Top with the THIS™ Isn't Bacon.
Top the sprouts with the remaining cheese and the hazelnuts to finish.
