Pigs in blankets traybake recipe
Created by The Tesco Recipes team
Make pigs in blankets the star of the show with this easy traybake. Cumberland sausages are wrapped in smoked streaky bacon and roasted alongside root veg. Coat in a sticky maple and mustard glaze and serve as a gluten-free main for your Christmas dinner.
See method- Serves 6
- Takes 55 mins
- 417 calories / serving
- Gluten-free
Ingredients
- 6 Finest Dry Cure Smoked Streaky Bacon
- 12 Tesco Frozen Cumberland Sausages
- 2 red onions, peeled and cut into wedges
- 500g parsnips, peeled and cut into batons
- 800g seasonal or butternut squash, deseeded, peel left on, cut into thick wedges
- 2 tbsp rapeseed oil
- 5g fresh sage leaves
- 1 tbsp wholegrain mustard
- 3 tbsp maple syrup
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Shop ingredientsEach serving contains
- Energy
- 1740kJ 417.0kcal
- Fat
- 22g
- Saturates
- 6g
- Salt
- 1.6g
- Sugars
- 18g
of the Reference intake
Carbohydrate 36.6gProtein 13.6gFibre 6.2g
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Method
- Preheat the oven to gas 6/200˚C/180˚C fan. Set out 1 very large roasting tin or 2 medium tins.
- For the pigs in blankets, lay the bacon on the chopping board and run the back of the knife down the length to stretch it out. Cut in half and wrap 1 piece around each of the sausages. Put into the tins and nestle the vegetables around them.
- Drizzle with the oil and season with salt and black pepper, turning the sausages and veg carefully to coat.
- Cook for 30 mins, then take out of the oven, and turn over the sausages and vegetables. Scatter over the sage leaves, stir together the mustard and maple syrup and drizzle evenly over the tins.
- Return to the oven and cook for 10-15 mins until well browned and sticky.
- See more Gluten-free Christmas recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
