Giant Pig in Blanket

Giant Pig in Blanket

Something new to try with the MOB this Christmas. It’s a showstopper.


Make sure you add a nice layer of cranberry sauce to the top of the hot dog at the end before placing under the grill so it caramelizes and goes nice and sticky.

Cooking Time (includes preparation time): 1 Hour


  • 1 Red Apple - £0.30

  • 1 Brown Onion - £0.16

  • Pot of Cranberry Sauce - £0.75

  • Bunch of Sage - £0.70

  • Dijon Mustard - £0.59

  • French Baguette - £0.80

  • 500g Brussel Sprouts - £1.00

  • 300g Smoked Streaky Bacon - £1.25

  • 12 Good Quality Pork Sausage - £4.50

  • Total Cost – £9.90 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Lay out your sausages. Pick one up, and cut a hole in the top. With your finger and thumb, squeeze the meat out of the skin and place in a bowl. Do this with the rest of the sausage, discard the skins and cover the bowl.

  2. Finely chop one onion and add to a pan with a splash of olive oil. Fry until soft, and then add 4 chopped sage leaves. Mix together, season with salt and pepper, and then remove from the heat. Allow to cool for 10 minutes, and then add to your sausage meat.

  3. Grate a red apple, give the gratings a little squeeze to remove excess moisture, and then add to the sausages. Season the meat generously with salt and pepper, and then mix everything together with your hands.

  4. Form into a big lump, and then place on a long surface. Pat and roll it out, until you have one big sausage, roughly the same length as your baguette.

  5. Bacon time. Wrap your big sausage in bacon – make sure the rashers overlap. You should have enough rashers to cover the sausage. If you run out, just mould the sausage a bit shorter so you have less space to cover.

  6. Wrap it tight in tin foil, place on a baking tray, and cook for 40 minutes.

  7. In the meantime, deal with the sprouts. Cut them up finely, and then add them to a pan with a generous glug of olive oil. Keep frying them until they are nice and wilted, and starting to brown on the pan. Season with salt and pepper, and add a splash of water. Reduce the water down, and then remove the sprouts from the heat.

  8. After 40 minutes, your sausage will be cooked through. Remove it gently from the tin foil, and then place it back in the oven, under the grill, for 2-3 minutes on each side so the bacon gets nice and crispy.

  9. For the second side, lather it in cranberry sauce. Then place it under the grill for a final 3 minutes.

  10. Halve your baguette. Spread on a layer of cranberry sauce. Then add your sprouts. Place your sausage on top of the sprouts, cover with the top half of the baguette, carve it up and tuck in!

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