Pig's in Blankets / Sausages Wrapped in Bacon

[Badgers]

My favourite part of the Winterval meal



Usually do a few batches, each with a different glaze. Will try a few combinations in the run up to Winterval so interested to know anyone else's glaze recipes?

Last year I settled on two:
* Dark rum, salted butter, muscovado sugar and black pepper
* Bourbon, salted butter, honey and rock salt

 

[Badgers]

Some worrying news for PIB fans

Pigs-in-blankets could be off Christmas menu because of Brexit

Christmas dinner favourites pigs-in-blankets could be off the festive menu amid fears of a pork shortage as migrant workers leave the UK because of uncertainty over Brexit

 

[souljacker]

What herb is that in the wrap? We do ours with sage sometimes, occasionally a light honey glaze too. But normally, it's just sausage and bacon.

In our house, we call them little boys.

 

[Badgers]

What herb is that in the wrap? We do ours with sage sometimes, occasionally a light honey glaze too. But normally, it's just sausage and bacon.

Dunno, it was just a Google search photo for effect

In our house, we call them little boys.

What is wrong with you

 

[souljacker]

Dunno, it was just a Google search photo for effect

What is wrong with you

It's what my mum used to call them!

 

[Badgers]

Normally go for chipolatas. Full sausage length rather than the stupid little ones.

Streaky bacon blanket

The sausages are more important than the bacon for flavour especially if a glaze is added. So recommend getting decent butcher chipolatas then wrap with supermarket own brand bacon.


Last year I injected some glaze/booze into the sausages before cooking with mixed results. Probably won't do that again.



Pricking the sausages and allowing them to marinade over night was better.

 

[spitfire]

My favourite part of the Winterval meal

View attachment 188201

Usually do a few batches, each with a different glaze. Will try a few combinations in the run up to Winterval so interested to know anyone else glaze recipes?

Last year I settled on two:
* Dark rum, salted butter, muscovado sugar and black pepper
* Bourbon, salted butter, honey and rock salt

god that sounds good.

puts my honey and mustard efforts to shame.

 

[Marty1]

My favourite part of the Winterval meal

View attachment 188201

Usually do a few batches, each with a different glaze. Will try a few combinations in the run up to Winterval so interested to know anyone else glaze recipes?

Last year I settled on two:
* Dark rum, salted butter, muscovado sugar and black pepper
* Bourbon, salted butter, honey and rock salt

They looks fantastic, I’m starving now.

I’m no cook but we always go to girlfriend’s brothers house for Boxing Day and last year he did some pigs in blankets also wrapped in liver - very nice.

 

[Spymaster]

My favourite part of the Winterval meal

View attachment 188201

Usually do a few batches, each with a different glaze. Will try a few combinations in the run up to Winterval so interested to know anyone else glaze recipes?

Last year I settled on two:
* Dark rum, salted butter, muscovado sugar and black pepper
* Bourbon, salted butter, honey and rock salt

In other circumstances I’d fucking marry you, Badgers

 

[Badgers]

god that sounds good.

puts my honey and mustard efforts to shame.

There is nothing wrong with honey and mustard

Do try the sugar though. It forms a more crispy glaze than honey.

 

[Badgers]

They looks fantastic, I’m starving now.

I’m no cook but we always go to girlfriend’s brothers house for Boxing Day and last year he did some pigs in blankets also wrapped in liver - very nice.

I have tried meddling with the format a bit (Stilton stuffed etc? But find keeping the pork part simple is best.

Some shallots during cooking are good. You then end up with glazed PIBs plus glazed shallots, which is no bad thing.

 

[Badgers]

In other circumstances I’d fucking marry you, Badgers

#touchmysausage

 

[farmerbarleymow]

I’m no cook but we always go to girlfriend’s brothers house for Boxing Day and last year he did some pigs in blankets also wrapped in liver - very nice.

Liver?

 

[Badgers]

Port or Sherry is something that is under consideration here. Was thinking of pricking the chipolatas then marinating with crushed/pureed sweet chestnut.

 

[Marty1]

Liver?

Liver and bacon are always complimentary. Maybe with sausage could be controversial but I like them.

 

[Baronage-Phase]

My favourite part of the Winterval meal

View attachment 188201

Usually do a few batches, each with a different glaze. Will try a few combinations in the run up to Winterval so interested to know anyone else glaze recipes?

Last year I settled on two:
* Dark rum, salted butter, muscovado sugar and black pepper
* Bourbon, salted butter, honey and rock salt

I will be trying these for definite.

 

[Badgers]

I will be trying these for definite.

I expect nothing less from you Lupa

 

[JuanTwoThree]

In other circumstances I’d fucking marry you, Badgers

There is a parallel universe in which you are. We all are.

 

[MrCurry]

I haven’t explored glazes, but as you’ll see from the pic below we like our PIBs well cooked so the bacon is on the crispy side of done, so maybe a glaze would burn. Always foot long hot dog sausages these days. Why have tiny chipolatas when you can get something three times the length? No need to cut the bacon that way, one streaky rasher is just the right length.

We have our PIBs as the main event in a Sunday roast, hence the roast pots, parsnips and carrots sneaking into shot.

 

[clicker]

I haven’t explored glazes, but as you’ll see from the pic below we like our PIBs well cooked so the bacon is on the crispy side of done, so maybe a glaze would burn. Always foot long hot dog sausages these days. Why have tiny chipolatas when you can get something three times the length? No need to cut the bacon that way, one streaky rasher is just the right length.

We have our PIBs as the main event in a Sunday roast, hence the roast pots, parsnips and carrots sneaking into shot.

View attachment 188220

I was cheering you along until you wrote the word 'hotdog'.

 

[Artaxerxes]

Some worrying news for PIB fans

Pigs-in-blankets could be off Christmas menu because of Brexit

Long pig is always an option

 

[Badgers]

I haven’t explored glazes, but as you’ll see from the pic below we like our PIBs well cooked so the bacon is on the crispy side of done, so maybe a glaze would burn.
View attachment 188220

I have found that for some glazes it is better to apply 1/3rd or 1/2half way through cooking. Especially if it contains spirit's which may evaporate

 

[MrCurry]

I was cheering you along until you wrote the word 'hotdog'.

Other sausages are available. Insert your sausage of choice and start cheering again!

 

[Badgers]

Not to criticse MrCurry but they do look a little dry in the pic. No doubt they were tasty but a bit of slow marinating and cooking works wonders.

 

[Badgers]

Also interested to know if there is a veggie option here! Hard to reproduce without fat/oil no doubt but I would like to know..

 

[MrCurry]

You’re probably right about them being dry, but as they’re eaten with gravy all over it’s not been an issue. I can see how a glaze would help keep things hydrated

 

[Badgers]

You’re probably right about them being dry, but as they’re eaten with gravy all over it’s not been an issue. I can see how a glaze would help keep things hydrated

Turkey is a dry meat and gravy should be on the turkey, veg and Yorkshire pudding. Not really needed on stuffing or PIBs but should be close to hand.

 

[spitfire]

Anyone who knows their onions in BBQ adds the sugar based sauce towards the end and if cooking for longer with sugary based stuff do it on indirect heat until the end.

I’m thinking something maple syrup based.

Speaking of which has anyone here had candied bacon?

 

[Badgers]

I’m thinking something maple syrup based.

Not really in keeping with the British Christmas lunch but it does work.

Speaking of which has anyone here had candied bacon?

Yes. But this is not the thread.

 

[spitfire]

Fascist