Pigs In Blankets Dip Tree

RECIPE

Pigs In Blankets Dip Tree

Serves: 6


Prep Time: 40 Minutes


Cook Time: 8 Minutes

INGREDIENTS

24 pigs in blankets

100g cranberry sauce

24 small sprigs of rosemary

 

FOR THE DIP 

100g sage and onion stuffing mix

200g ricotta

1 bunch chives, chopped

100g onion chutney

25g parmesan, grated

1 tsp Maldon sea salt flakes

1 tsp cracked black pepper

 

TO GARNISH 

2 tbsp crispy onions

1 tbsp chopped chives

Small handful of dried figs and cranberries

 

METHOD

  1. Preheat the oven to 200°C / 180°C Fan / 392°F / Gas Mark 6.
  2. Make the sage and onion stuffing as per pack instructions.
  3. Mix the stuffing with the ricotta, chives, onion chutney, parmesan, salt and pepper to make the dip.
  4. Shape the dip into a cone shape as the start of the Christmas tree.
  5. Roast the pigs in blankets in the oven for 8 minutes then glaze with the cranberry sauce.
  6. Skewer each sausage onto sprigs of rosemary and press into the dip to form a Christmas tree.
  7. Garnish with crispy onions, more chopped chives and some dried figs and cranberries.
  8. You can also use the pigs in blankets or bread sticks as dipping items.

CHEF'S TIP

Make sure the sage and onion stuffing is cold before you mix with the ricotta cheese as this will help make the dip firm enough to hold the weight of the sausages.