PIGS IN BLANKETS BAO

Pigs in blankets are one of those things that everyone has an abundance of at Christmas. They are moorish, snackable and just god damn delicious. However, even though they are classic staple, they are somewhat predictable and boring. So, I gave them an Asian makeover. Sticky, umami glazed bacon wrapped chipolatas are stuffed in pillowy bao buns that have been filled with chorizo infused stir fried brussel sprouts. These pigs in blankets are great as a starter, party food or to use up leftover pigs in blankets, brussel sprouts or charcuterie. They are so delicious and so fun.

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PIGS IN BLANKETS BAO

MAKES 4 /MADE IN: 45 MINS /DIFFICULTY:EASY/ MEATY

INGREDIENTS

• 8 chipolata sausages

• 16 streaky bacon

• 1 tbsp cranberry sauce, extra to garnish

• 75g golden syrup

• 1 tbsp yuzu mustard ( you can use any other mustard if you cannot sauce yuzu)

• 3 tbsp soy sauce

• 4 bao buns (I used frozen)

• 2 tsp garlic, minced

• 300g brussel sprouts

• 75g chorizo, finely chopped

• 2 tbsp rice vinegar

• 1 tbsp sesame seeds

• Salt, to season

METHOD

1. Preheat the oven to 200c/180c fan.

2. Wrap each sausage with the pieces of bacon. Place on a baking tray and bake for 25 minutes or until golden brown and cooked through. 

3. Mix the cranberry sauce, golden syrup, mustard, 1 tsp garlic and soy sauce together. Remove the pigs in blankets from the oven and glaze them with the sticky sauce and then pop them back in the oven for another 5 minutes to allow them to caramelize. 

4. As the sausages cook, make your garnish. On a chopping board, carefully shred the brussel sprouts as fine as you can, discarding the stalk. 

5. In a dry pan, fry the chorizo on a medium-high heat until the pieces start to crisp and release their oils. Add the remaining garlic and stir it in for 1 minute.

6. Chuck in the brussel sprouts and pour over the rice vinegar. Stir fry for 5 minutes or until the sprouts start to wilt. Stir in the sesame seeds and turn off the heat.

7. Follow the bao buns package instructions.

8. To assemble, spread each steamed bao bun with cranberry sauce and fill with the chorizo stir fried brussel sprouts and 2 pigs in blankets. You can garnish with more sesame seeds or crispy onions if you would like or enjoy them how they are.