I try to keep the menu light on a Friday night with things like burgers and pizza, but sometimes I get a bit over-excited, and I try something new! Pigs In Blankets are a firm favourite here, especially when party season swings around (July sees three birthdays in our house) and you have to make something quick for the crowds. So I thought it could be fun to make them with pork sausages for supper instead with cocktail sausages as a party snack. And it worked! Everybody loved them, and now I have something new for my Friday night repertoire – Bangers In Blankets!
P.I.B is really a very simple thing to make. And if you’re feeling particularly adventurous, you can get the kids involved as well to create their own. If I make it as party food, I wrap each sausage in a triangle of pastry. Because pork bangers are much bigger, I decided to cut down on the amount of pastry so that you don’t end up with a doughy ball and keep the pork the hero.
You will need
- Good quality pork bangers
- A roll of puff pastry
- Flour for dusting
- 1 egg, beaten
Preheat the oven to 180°C. Place the bangers on a greased tray and precook in the oven for 20 minutes. Allow to cool to the touch.
Roll the pastry out on a lightly floured surface and cut into strips. The thickness of the strips will really depend on what you want to create! We used wider bands to braid and thinner strips to just roll around the sausages. Play with the pastry!
Lightly brush the pastry with the beaten egg and bake for another 20 minutes, or until the pastry is puffed up and golden.
Serve with potato wedges, salad and mustard of course!