How do you cook pigs in a blanket at Asda?

Stretch the bacon by putting on a chopping board and running the back of a knife along the length. Chop in half lengthwise.

3

Placearosemary sprig on each chipolata and wrap round with ½ a rasher of bacon to secure. Arrange in a roasting tin, seam down; cook in the oven for 15mins.

4

Heat the marmalade in a small pan over a medium heat. Drizzle over the chipolatas and turn to coat. Cook for a further 10-15 mins until sticky and golden.

5

Tip the cranberry sauce into a small bowl and set in the centre of a plate. Arrange the sausages around, garnish with cranberries and sage, and serve immediately.

Don’t let all these little piggies get eaten on the big day – they’ll add flavour to this traditional dish

Don’t let all these little piggies get eaten on the big day – they’ll add flavour to this traditional dish

By Asda Good Living,3rd December 2019

Cook: 25 Mins

Serves: 4

Price: £1.14 per serving

Nutritional Information

Each 295g serving contains

of your reference intake.
Typical energy values per 100g:
837kj/200kcal

Ingredients

40g leftover mixed nuts, chopped

1tbsp rapeseed oil

1 medium onion, finely chopped

200g leftover cooked pigs in blankets (about 10)

2 large cloves garlic, crushed

300g spaghetti

50g Parmesan (or any leftover hard cheese)

3 eggs, beaten

2tbsp double cream

10g flat-leaf parsley, chopped

Method

1

Dry-fry the mixed nuts in a hot pan for 3-5 mins until toasted. Set aside.

2

Heat the oil in a pan, with the onion and cooked pigs in blankets. Cover and cook over a medium heat for 5 mins. Add the garlic, then cook uncovered for 2 mins.

3

Cook the spaghetti according to the pack instructions. Drain, reserving 2tbsp of the cooking water, then return the pasta and reserved water to the pan.

4

Meanwhile, grate the Parmesan and whisk together the eggs, double cream and 40g of the cheese.

5

Tip the egg mixture, pigs in blankets mixture and parsley over the spaghetti. Mix until the pasta is well coated with the creamy sauce.

Every Christmas supermarkets find themselves in a pigs in blankets arms race - each competing to come up with a different twist on the festive classic. This year Asda has decided to go big by creating the foot-long pig in blanket that promises to serve ten people at the Yuletide table.

Part of the supermarket's Extra Extra Special Christmas collection, the monster is described as "a Christmas classic turned into the ultimate centrepiece". So it's definitely got the quantity but what of the quality? Reporter Annie Owen made space in her oven and tackled the porky behemoth...

The classic pig in blanket recipe has been finetuned to perfection, so I was curious to see how the jumbo version would fare. I noticed the mammoth pork sausage was completely covered with several rashers of streaky bacon, unlike its miniature cousin. Aside from the bacon-to-sausage ratio, I was also curious how it would taste because pigs in blankets are known for their salty flavour. But after excitedly taking it out of the freezer I was surprised to see a cooking time of 1 hour and 10 minutes.

By the time it finished cooking I couldn't wait to try it - it smelled delicious and I was pleasantly surprised by how appetising it looked. It had a crispy layer of bacon but wasn't greasy. As I bit into a slice, I tasted the familiar saltiness of the bacon but the sausage flavour was more subtle than the regular size.

If the flavours had replicated the miniature version, I think it would've been too salty, so the balanced seasoning of the sausage and thin layer of bacon worked well. I didn't have a Christmas dinner to hand, so I served it with mashed potato and onion gravy for a Christmassy version of bangers and mash.

Pigs in blankets are usually my favourite part of a Christmas dinner (controversially tied with sprouts) so I had reservations about how the jumbo version would compare with the original. However, I was so impressed with the texture and rich flavour that it is a genuine contender to replace the classic version on my Christmas dinner this year.

I'm not saying I'll ditch the classics altogether, but this version brings something new to the table. A slice of the giant pig in blanket brought delicious flavour, but was more substantial and dense than the originals, which would perfectly compliment turkey and all the trimmings.

How do you cook frozen pigs in blankets?

How do you cook frozen pigs in blankets in the oven?

How to heat Up pigs in a blanket?

Do pigs in blankets need to be defrosted?