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Giant Pig in Blanket

Giant Pig in Blanket

By Morrisons
Published on 10 September 2024
Yep, you’re seeing it right - pigs are not flying… it’s a foot-long pig in blanket.
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Time and servings

1 hr 5 minsTotal time
2Servings
20 minsPrep time
45 minsCooking time

Ingredients

  • 140g Morrisons apple & rosemary stuffing
  • 1tbsp butter
  • 2 tablespoons olive oil (1 for pan & 1 for oven)
  • 3 Morrisons big banger footlong Market Street counter sausage
  • 3 tablespoons cranberry sauce
  • 30g grated cheddar cheese
  • 225g smoked streaky bacon
  • 1 large baguette (ends removed and cut to fit the sausage)
  • 3 tablespoons mayo
  • 1 tbsp Dijon mustard
  • Iceberg lettuce, finely sliced
  • sprinkle of thyme
  • sprinkle finely sliced red onion

Method

  1. Step 1

    Pre-heat your oven to 200C/180C fan/gas 6. Empty the contents of the sachet of stuffing into a heatproof bowl, stir in 300ml of boiling water and leave for 5 mins. Grease a heatproof dish with a little butter add stuffing and pop in the centre of the oven for 20 mins.
  2. Step 2

    Meanwhile, heat your oil in a large, non-stick pan over a medium heat and add your sausage, cooking for 10 mins until browned on all sides and part cooked.
  3. Step 3

    Slice horizontally down the centre of the sausage ensuring to only cut part way through so that you do not cut your sausage in half. Your sausage will only be part cooked at this stage! Use a teaspoon to dollop your cranberry sauce into your sausage and add your cheese (if using) evenly throughout.
  4. Step 4

    Pop a large rectangle of clingfilm on your surface and lay your streaky bacon vertically next to one another in a row so that each slightly overlaps the other. This will be the blanket that your sausage gets wrapped in.
  5. Step 5

    Once your stuffing is cooked (keep the oven on), allow to cool slightly and spoon on top of your bacon leaving 1 inch top and bottom as you will need some bacon uncovered when you come to join it around your sausage. Use your hands to flatten and create a flat, neat stuffing layer.
  6. Step 6

    Pop your sausage horizontally at the bottom of your bacon and stuffing, season with salt and pepper and use the cling film’s edges to help draw the bacon and stuffing around the sausage and roll tightly so that your sausage is securely in its blanket. Remove the clingfilm.
  7. Step 7

    Pop on a lined baking tray, drizzle with oil and cook in the over for 25 mins until cooked through (check half-way and turn your bacon crisps evenly- if cooking too quickly cover loosely in foil). While you wait, mix your mayo and Dijon, cut your baguette down the centre, and spread all over with your mustard mayo followed by shredded lettuce.
  8. Step 8

    Once your sausage is cooked, fit snugly into your baguette add extra mayo and sprinkle with thyme and onion!