Apricot & Crushed Chestnut Pigs In Blankets
Shelf Life: 5 Days
Developed by our in-house Michelin Star chef Jeff Baker, these Chef Prepared pigs in blankets make for a sumptuous accompaniment to the celebratory feast. The 'pigs' are chipolatas made to our exclusive recipe with apricots, chestnuts, sweet onion and winter garden sage, wrapped in a tasty ‘blanket’ of matured Nidderdale streaky bacon. The result is a savoury sausage with a sweet edge, ideal for accompanying your chosen centrepiece, with both irresistible texture and discerning quality.
A festive classic, though something that requires butchery skill to perfect. The blend of coarsely ground pork, onions, sage, apricots and chestnuts is mixed, before being handmade into sausages and wrapped into our classic Nidderdale streaky bacon. As with all our pork, the meat is sourced from heritage breed pigs for standout quality and flavour.
An essential part of all the trimmings, pigs in blankets ought to boast a juicy texture and long in the mouth flavour, as these luxurious specimens do. We find they’re particularly good dipped in bread sauce. For tips on how to cook them to perfection, download the PDF below.
|OUR RECIPE TIPS FOR COOKING YOUR APRICOT AND CRUSHED CHESTNUT PIGS IN BLANKETS|