Pigs in Blankets
Shannon Bennettʼs Pigs in Blankets recipe tastes incredible. See ingredients & method below.
Think of this as a fancy Bunning’s sausage.
A tasty at home alternative to your classic sausage in bread. Spice this up with your choice of spreads, sauces or pickles.
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Cooking time
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Ingredients
- Sausages (cooked, we used beef)
- 2 onions (finely sliced)
- Pinch salt
- pizza dough OR pre-made sheets of puff pastry (thawed according to packet’s instruction and split into quarters)
- 2 tsp water
- American mustard or French seeded mustard (to taste)
- Tomato sauce (ketchup)
- Pinch pepper
- 1 egg (beaten, if using puff pastry)
Method
- Preheat oven to 180°C fan-forced (200°C conventional).
- Put a large pan on medium heat. If possible, use the pan you cooked the sausages in (with the leftover sausage fat), otherwise, use a splash of oil.
- Add in sliced onions and a pinch of salt, and leave to caramelise, stirring occasionally.
- If using pizza dough, roll dough roughly 1cm thick and cut into rough squares about 10cm by 10cm. If using sheets of puff pastry, simply cut thawed pastry sheets into squares roughly 10cm by 10cm.
- Once onions are caramelised and golden in colour (about 15-20 minutes), remove from the pan and chill.
- Add roughly 2 tbsp of cooled onion to each square of dough (or pastry), and spread in a line down the middle of each square.
- According to taste, drizzle onion with a generous portion of either American or French mustard, followed by tomato sauce.
- Place a sausage along the line of onion on each square, and season to taste with salt and pepper.
- Roll each sausage up in the dough/pastry, and place on a lightly greased baking tray with at least 2cm of room between each. If using puff pastry, lightly brush the top of each roll with beaten egg before baking.
- Bake for 20 minutes or until evenly golden brown.
...And that's it, enjoy!
Recipe tips from Shannon Bennett.-
Recipe tips from Shannon Bennett.-
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“To save time on cooling, you can cook the onions earlier and store them in the fridge until ready to make your pigs in blankets.”
“For the record, I prefer this dish made with American mustard, rather than French. Je suis désolée.”
“For a quicker option, you can substitute fried onions for your favourite relish or chutney.”
To save time on cooling, you can cook the onions earlier and store them in the fridge until ready to make your pigs in blankets.
- To save time on cooling, you can cook the onions earlier and store them in the fridge until ready to make your pigs in blankets.
- For the record, I prefer this dish made with American mustard, rather than French. Je suis désolée.
- For a quicker option, you can substitute fried onions for your favourite relish or chutney.
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