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Pigs in blankets with three dipping sauces
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Festive bacon-wrapped chipolata sausages with homemade dipping sauces.
Ingredients:
  • 500g pkt English breakfast chipolata sausages
  • 200g pkt smoked bacon or unsmoked rindless streaky bacon, halved crossways
  • 18.40 gm canola oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 3 tomatoes, chopped
  • 12.20 gm Worcestershire sauce
  • 13.50 gm sugar
  • 0.63 gm ground cumin
  • Pinch of dried chilli flakes
  • 2 mangoes, stoned, peeled, chopped
  • 20.00 ml white wine vinegar
  • 180g pea
  • 37.60 gm sour cream
  • 20.00 ml mint, chopped
  • 2 tsp lemon rind, finely grated
Instructions:
  • Preheat your oven to 180C. Wrap each chipolata in a savory slice of bacon and arrange them slightly apart on a baking tray. Bake for 20-30 minutes, or until they are perfectly cooked through.
  • Heat oil in a saucepan over medium heat. Cook onion until soft, about 5 minutes. Transfer half to another saucepan. Add garlic to the remaining onion and cook for 30 seconds. Add tomato and cook until soft, about 10 minutes. Stir in Worcestershire sauce and 1 teaspoon sugar.
  • Combine the cumin and chilli with the reserved onion and sauté over medium heat for 30 seconds. Add the mango and vinegar and cook for 5 minutes, stirring occasionally. Finally, mix in the remaining sugar. Enjoy the burst of flavors!
  • Boil peas for 2 minutes, then drain. Blend with sour cream, mint, and lemon zest in a food processor until smooth.
  • Season your sauces and elegantly place them in serving bowls. Serve alongside the pigs in blankets for a delightful presentation.

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