Indulge in our mouthwatering pigs in blankets encased in flaky, golden pastry, an irresistible combination of savoury and comforting. But here's where it gets fiery: each bite dipped in our tangy cranberry and Jackanapes Tropical Chilli Jam is an explosion of sweet, spicy, and savoury bliss. This unique twist elevates the classic treat to a whole new level, leaving taste buds tingling with delight!
Ingredients
- Cocktail Sausages
- Streaky Smoked Bacon Rashers
- Puff Pastry Rolled Sheets
- Black Pepper
- 1 Egg
- 250g Cranberries
- 100g Sugar (or sugar replacement like Splenda)
- 200ml of Water
- 100ml of Fresh Orange Juice
- 2 Tablespoons of Jackanapes Tropical Chilli Jam
How to make Pigs in Blanket with Cranberry and Tropical Chilli Jam Dip
Note: Make the cranberry sauce first so it has time to cool and chill in fridge.
1. Place the water and sugar into a saucepan and bing to a boil making sure the sugar dissolves.
2. Add in your cranberries and bring back to the boil until the cranberries begin to burst.
3. Now add in your 100ml of orange juice and mix 2 tablespoons Jackanapes in with the cranberries.
4. Leave at room temperature to cool down then place in the refrigerator where the sauce will continue to thicken.
5. Once the cranberry sauce is made and chilling in the fridge, roll each of the cocktail sausages in streaky smoked rashers. Pre-heat your oven to 200 Degrees Celsius (390 Degrees Fahrenheit)
6. Using the puff pastry sheets, roll each of the bacon covered party sausages to the exact width of the sausages, and overlap by about 2cm, enough to pinch the edges.
7. Place the sausages in pastry on a baking tray on non stick paper.
8. Crack an egg into a cup, add some black pepper and whisk until creamy yellow. Using a brush, apply to the pinched area of the pastry and after that, place in the oven for 20 mins or until golden brown.
9. Serve on a plate around the cranberry dip and enjoy!
Leave a comment
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.