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Rockin’ Pigs in Blankets with Burnt Scallions

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Ingredients

Adjust Servings:
Pigs in Blankets
8 Pork Sausage Use thin sausages or chipolatas
8 Smoked Streaky Bacon Stretched and thinned
2 Tbsp Spicy BBQ Sauce We used Rock A Doodle Do's Whiskey in the Bottle
Burnt Scallions
4 Scallions Ends removed

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Rockin’ Pigs in Blankets with Burnt Scallions

The Essential Christmas Side Dish with a Smoky, Spicy Twist

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      Pigs in Blankets are arguably one of the best parts of Christmas Dinner. This fiery BBQ version will certainly be popular at your Christmas Party.

      • 40
      • Serves 4
      • Medium

      Ingredients

      • Pigs in Blankets

      • Burnt Scallions

      Directions

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      Pigs in Blankets

      Pigs in Blankets are arguably one of the best parts of Christmas Dinner. This fiery BBQ version will certainly be popular at your Christmas Party. A Pig in a Blanket is basically a sausage, wrapped in bacon. They are usually cooked in the oven, we’re BBQing them slowly, adding a fiery Trinidad Scorpion BBQ Sauce and serving with smoky, burnt scallions. Its the perfect side for a Dutch oven turkey crown or fire-baked Christmas ham. These little beauties are too good though to restrict to one meal a year!

       

      Rock A Doodle Do

      Rock A Doodle Do is a Belfast-based hot sauce company and they sent us a bottle of their new “Whiskey in the Bottle” to try out. They claim to match some of the finest, local ingredients with the hottest chillies. This sauce is made with Trinidad Scorpion Chillies, one of the spiciest varieties in the world, so they’ve certainly fulfilled the latter claim in that statement! The sauce is delicious if you’re a fan of heat. It starts off tomatoey and sweet, with more of a vinegar taste coming through than you might expect from sticky BBQ sauces. Then the heat hits you. It builds with a smoky, spicy hum that spreads through your whole mouth, leaving behind the flavour of smoked salt and whiskey.

       

      The idea to use Whiskey in the Bottle as a glaze seemed an obvious one, it worked perfectly with these Pigs in Blankets. It would also be amazing glazed on ribs or chicken wings. Of course, it also worked as a dip. One of our Venture Scout Leaders really enjoyed it poured over his Full Ulster Fry! With that vinegar flavour coming through, you could also mix with a little melted butter to create your own Rockin’ Buffalo Sauce! I can’t wait to try that.

      A word to the wise!

      You need to be careful when BBQing Pigs in Blankets. The bacon could act as a heat shield preventing the sausage from cooking through. That ever-present image of a sausage, burnt on the outside but raw in the middle, could be potentially dangerous here. For that reason, we’re ensuring we cook these Pigs in Blankets slowly, using indirect heat. We will also make sure the bacon is nice and thin allowing the heat to penetrate deep into the sausages.

      Read the Ultimate Brussel Sprout Recipe for a quick guide on how I set up my BBQ up for indirect cooking. Why not check out my other Christmas Recipes if you’re planning a Festive Feast this year.

       




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      Steps

      1
      Done

      Set your BBQ up for indirect cooking, you want it to get to around 180 degrees. And while it's heating up, stretch out your bacon. Do this by running the edge of your blade over it, scraping it out on the chopping board. Wrap your sausages up in the bacon and set to the side.

      2
      Done

      Cook indirectly for around 30-35 minutes, turning every 10 minutes. Don't open the BBQ too often or all of the heat will escape.

      3
      Done

      When the sausage are cooked through, remove from the grill and drizzle over your BBQ hot sauce. Coat the Pigs in Blankets evenly and now place on the hot part of the grill to cook directly for the last 5 minutes.

      4
      Done

      Add your scallions to the grill and let them start to char. The sugar in the sauce will start to catch and caramelise so turn frequently.

      5
      Done

      When the bacon and sausages are sizzling away and the scallions are looking charred and soft, get them off the grill. The perfect side for your backwoods banquet this festive season.

      Mark T

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