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