Giant pig in blanket, sprout slaw, cranberry caramelised onions, and stuffing crumbles toasted In butter, all wrapped up in a soft brioche bun!
Done in 30 minutes
Serves 2
10sprouts, shredded
1 tbspolive oil
1 tbspcider vinegar
salt and pepper, to taste
1 tspsugar
2onions, sliced
2 tbspcranberry sauce
1 tspchilli flakes
25gunsalted butter
2large sausages
6 rasherssmoked streaky bacon
2brioche buns
50gsage & onion stuffing mix
20gunsalted butter
mayo
Obviously we had no choice but to make a giant pig in blanket hot dog.
Start by cooking the onions. Add a knob of butter to a pan over medium heat, then add in the sliced onions. Cook slowly, until the onions are soft and jammy, deglazing with water as you go.
Meanwhile, preheat the oven to 200 C. Wrap the bacon around the sausages, then bake for around 30 minutes or until cooked through and nicely browned.
For the slaw, shred all the sprouts then mix with olive oil, sugar, salt, pepper, and vinegar. Set aside.
In a separate pan melt some more butter, then add the sage and onion stuffing mix. Toast until lightly golden, then remove from the heat.
Slice the bun down the middle, then brush the inside with mayo. Add the sprout slaw, then the pig in blanket. Finish with the onions, then the stuffing crumbles. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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