A modern twist on a simple classic! I love the simplicity of this dish.

It can be a selective side dish to a BBQ blow out, a quick dish that goes

down a treat in a matter of minutes to feed your hungry tribe, or a last-minute

entree served in smaller portions that give a rustic elegance while you get to flex

your “no problems muscles”. With little mess, this dish gives you more time to be

the fungi in the kitchen, rather than the silly sausage left scrubbing up.

not mushroom for pigs in blankets!

 

What’s in it?

  • 1 large packs of Sausage’s – type – totally up to you. Cumberland works well as it’s a long tasty sausage, normally coiled. Big sausages tend to give a good more juice and releases flavour upon flavour.
  • Probably 2 large packs of Bacon – normally recommended extra thick and smoked, to give that super rustic flavour as described above. The more bacon, the better, in my book. I like to use at least 2 rashers per fat sausage.
  • Depending on what your looking at 1-2 punnets of Mushrooms – mix and match. I like to get experimental here, the idea is that the pigs in blanket are going to create a giant ring and the mushrooms should be heaped to the same level.

o   Feeling fancy portabella gives a thick meaty flavour

o   White mushrooms are classic, quick, and tasty

o   Shiitake have a little bit of a nutty finish and variation in texture

  • Crushed garlic or fresh garlic
  • 1-knob of Butter
  • Black pepper salt
  • 1 cup of Cheddar cheese
  • Paprika
  • Peri-peri or hot sauce

What’s next?

Roll up your sleeves it’s time to get cooking!

Well I told you that it was a simple recipe so if I manage to lose you, I apologize.

o   Grab a cake tin or deep pie tin – they are the perfect depth and shape for this project.

o   To save yourself some cleaning, line with aluminum foil

o   Grab your first sausage and a rasher of bacon, start at an angle and roll the sausage onto the bacon. When you get either half way, or all the way to the end(depending on the size), reverse action from the opposite side with a 2nd rasher.

o   Then, line the outside of your cake tin or baking tin on whatever you’re using around the outside.

–       I know, take a minute its pretty complicated so far.

o   Chop up your mushrooms and fill the centre of your ring.

o   In a small saucepan, add a knob of butter, garlic, I like a whiff of mustard in there, good dash of hot sauce or peri-peri, and then bring it to a boil.

o   Drizzle all over your dish, splash the sausages and douse the mushrooms

o   Add cheese, salt and pepper, and even a sprinkle of oregano and paprika if you’re getting fancy.

That’s it! You’re done. Serve individually and let your artist at heart go nuts or put it in the middle of the table with the rest of the BBQ food for real rustic tuck-in tradition.

I’d love to hear back from people who tried this to find out what it was used on, and how it turned out. Stay tuned for more exciting recipes, hints, tips and tricks! Remember when it comes to dinner “you’re the daddy”!

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