Food & Drink Pigs in Blankets Toad in the Hole Recipe

© Oscar Hather - Hearst Owned Pigs in Blankets Toad in the Hole: Have your Christmas meal all-in-one with our hassle-free festive toad in the hole! If you don’t have a shallow casserole, use a roasting tin of a similar size, and a separate pan to fry the sausages and kale.

Sausages wrapped in bacon, stuffing balls and kale are baked in a Yorkshire pudding batter and topped with cranberry sauce. If you're not a fan with kale then simply omit and serve your favourite veg alongside the toad in the hole instead.

Yields: 4 servings

Prep Time: 20 mins

Process Time: 1 hour 5 mins

Total Time: 1 hour 25 mins

Calories per Serving: 832

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Try a simple step-by-step pigs in blankets recipe from Jamie Oliver. 2. Using a fish slice, scrape the pigs in blankets from the bottom of the tray, leaving them in there, then add the Worcestershire sauce and give it a good shake, scraping all that sticky goodness from the bottom of the tray.

Looking for the best recipe for pigs in a blanket ? We've got just the answer. Make a Pigs in a Blanket Wreath! This method looks fancy but is actually super easy. Simply arrange your pigs in whatever shape you'd like to serve them in and let the oven do the rest.

Ingredients

• 175 g

  plain flour

• 225 mL

  milk

• 225 mL

  beer

• 1 tsp.

  Dijon mustard

• 3

  medium eggs

• 75 g

  sage and onion dried stuffing mix, we used Sainsbury’s own

• 8

  rashers streaky bacon

• 8

  pork sausages

• 1 tbsp.

  vegetable oil

• 40 g

  kale, woody stems removed, leaves chopped

• 8 tsp.

  cranberry sauce, to serve

Directions

1. Mix flour in a large bowl with some seasoning and make a well in the middle. In a jug, whisk the milk, beer, mustard and eggs together. Gradually add the liquid to the flour, whisking until you have a smooth batter. Set aside to rest at room temperature for 30min.
2. Meanwhile, preheat oven to 220°C (200°C fan) mark 7. Make the stuffing according to pack instructions and roll into 8 balls. Set aside.
3. Wrap a piece of bacon around the length of each sausage. Heat 1tsp oil in a 32cm diameter shallow casserole dish over medium heat and brown the sausages all over. Remove to a plate.
4. Add kale for 2min, or until just beginning to wilt. Remove to the plate with the sausages.
5. Add remaining 2tsp oil to casserole and transfer to oven for 15min. Remove from oven and add the kale. Pour the batter over the kale and arrange the stuffing balls and sausages on top in a single layer. Return to oven for 40min, until the batter is risen and golden.
6. Remove casserole from the oven, dot with the cranberry sauce and serve with gravy, if you like.

Per serving:

• Calories: 832
• Protein: 33g
• Total fat: 47g
• Saturates: 16g
• carbs: 64g
• Total sugars: 12g
• Fibre: 7g