topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pigs in Blankets

Pigs in Blankets

Pork Sausages Wrapped in Streaky Bacon

Our pigs in blankets come from award-winning Master Butcher, Edwards of Conwy, located in the historic World Heritage town of Conwy, North Wales. Deliciously seasoned pork cocktail sausages wrapped in streaky bacon, are roasted until golden for a classic Christmas side.

Allergens:
Milk

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.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

240

Beef Mince

1

Bell Pepper

1

Mexican Style Spice Mix

½

Beef Stock Powder

1

Tomato Passata

1

Garlic Clove

30

Mature Cheddar Cheese

(Contains Milk)

1

Spring Onion

1

Black Beans

1

Lime

150

Soured Cream

(Contains Milk)

1

Carrot

450

Potatoes

Not included in your delivery

150

Water

sideBannerName

Nutritional information

/ per serving
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Fat0 g
of which saturates0 g
Carbohydrate0 g
of which sugars0 g
Protein0 g
Salt0 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Look in your HelloFresh Christmas Box for the full recipe booklet with instructions to cook your delicious feast!

2

Meanwhile, halve the pepper and remove the core and seeds. Slice into thin strips. Trim, then coarsely grate the carrot (no need to peel!). Peel and grate the garlic (or use a garlic press). Heat a splash of oil in a large frying pan over medium-high heat. When hot, add the beef mince and cook until browned, 4-5 mins, breaking it up with a wooden spoon as it cooks. 

3

Add the carrot and pepper to the pan along with the Mexican spice and garlic. Cook for a couple of minutes then add the tomato passata, water (see ingredients for amount) and stock powder. Stir and bring to the boil. Once boiling, reduce the heat and simmer until the sauce is thick and tomatoey, 10-12 mins, stirring occasionally.

4

While everything is cooking, drain and rinse the black beans in a sieve, then stir into the beef. Grate the cheddar cheese, trim the ends from the spring onion and thinly slice, keep to one side. Zest then cut the lime into wedges. In a small bowl, mix the soured cream with the lime zest and a pinch of salt and pepper. 

5

When the wedges are ready, transfer to an ovenproof dish and put your grill on high.  When your beef mix is thick and saucy, season to taste with salt and pepper. Spoon it on top of the wedges. Sprinkle on the Cheddar cheese and pop under the grill. Grill until the cheese is golden and bubbly, 2-3 mins. Get ready to serve.

6

Drizzle half the zesty cream over the top and finish with a sprinkle of spring onion and lime wedges for squeezing. Pop in the middle of the table with the remaining zesty cream alongside and dig in. Have plenty of napkins close to hand, it could get messy...!