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British Recipes

Pigs in Blankets & Stuffing Style Slaw Baguette

Pigs in Blankets & Stuffing Style Slaw Baguette

Pigs in Blankets & Stuffing Style Slaw Baguette

Serves 2 | with Fig Jam, Sage and Crispy Onions

Recipe Development TeamPublished on September 25, 2024

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Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. This sourdough baguette is stuffed with a Christmas favourite — pigs in blankets — before finishing with fig jam and stuffing style slaw for a jolly good lunchtime meal.

Tags:

New

Allergens:

Sulphites

•Cereals containing gluten

•Sesame

•Soya

•Egg

•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

8 rasher(s)

British Streaky Bacon

4 unit(s)

British Cumberland Sausages

(Contains: Sulphites)

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)

1 bunch(es)

Sage

2 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

96 grams

Mayonnaise

(Contains: Egg, Mustard)

10 grams

Chicken Stock Paste

40 grams

Fig Jam

120 grams

Coleslaw Mix

Nutritional information

Energy (kJ)3633 kJ

Energy (kcal)868 kcal

Fat62.5 g

of which saturates19.7 g

Carbohydrate43.8 g

of which sugars16.4 g

Dietary Fibre4.6 g

Protein31.9 g

Salt6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Rolling Pin

•Medium Bowl

•Bowl

Cooking Instructions and Tips

Wrap the Sausages

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Wrap two rashers of bacon around each sausage. Starting at the top, spiral the bacon down the sausage so that it covers the whole thing. IMPORTANT: Wash your hands and equipment after handling raw meat.

Into the Oven

2

a) Pop the sausages onto a baking tray.

b) When the oven is hot, bake on the middle top of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

Bake the Bread

3

a) Meanwhile, remove the bread from the packaging and pop onto another baking tray.

b) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. Once baked, allow to cool, 5 mins.

c) Once cooled, slice the baguette in half lengthways, then in half again widthways.

Season the Mayo

4

a) In the meantime, pick the sage leaves from their stalks and roughly chop (discard the stalks).

b) Crush the crispy onions in the unopened sachet using a rolling pin.

c) In a medium bowl, combine the sage, crispy onions, mayo and chicken stock paste. Season with pepper.

Make the Stuffing Style Slaw

5

a) Spread one third of the mayo mixture over both bases of your baguette halves. Spread the fig jam onto both lids.

b) Add the coleslaw mix to the remaining mayo mixture and stir to coat.

Serve Up a Festive Treat

6

a) Once the pigs in blankets are cooked, cut them in half lenthways.

b) Place 4 pigs in blankets halves onto each baguette base, then share half the stuffing style slaw on top.

c) Sandwich on the baguette lids and serve any remaining stuffing mayo slaw on the side to finish.

Enjoy!

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