Pigs in kimchee blankets

Pigs in kimchee blankets

By
From
Cut the Carbs!
Serves
4

You might not think that spicy, fermented Korean cabbage, twee sausages, a sweet glaze and a downy tuft of Parmesan cheese would be friends. You may, in fact, think that I’m mad for clumping them together on a cocktail stick. But please, trust me here. Pigs in blankets on their own – that cocktail staple and barnyard coupling of sausage with a coat of cured pig or pastry – is too much. Too much meat, too much fat; too one-dimensional in its notes of squish and salt. Here it gets taken out for a spin by two exotic friends, and is all the better for it. The kimchee adds a kooky layer of acidity and spice. The rice-malt glaze gives a sweet shine and the Parmesan provides the final twirl of complexity – an umami roundness that takes it to the next level completely. Essentially, what you’re looking at are the core ingredients in the most hipster of hotdogs, bar the bread, which I think most of us will agree can be the most boring bit of all.

Ingredients

Quantity Ingredient
8 rashers bacon, trimmed to 10 cm long and 3 cm wide
160g kimchee
8 good-quality chipolata sausages
1 1/2 tablespoons rice malt syrup or pure maple syrup
30g parmesan, finely grated

Equipment

Quantity Ingredient
8 cocktail sticks
baking tray lined with baking paper

Method

  1. Preheat the oven to 180°C.
  2. Lay out the rashers of bacon and cover each one with a dollop of kimchee.
  3. Swaddle each raw chipolata in kimchee and bacon, with the bacon outermost. Thread a cocktail stick through the bacon to fasten it closed and pin it to the sausage.
  4. Arrange the blanketed pigs on the lined baking tray and brush them with the syrup. Bake them in the preheated oven for 30–35 minutes, until the bacon is brown and the sausages are piping hot.
  5. Sprinkle the Parmesan over the pigs in blankets just before serving with napkins – and possibly a cold ale or two.
Tags:
healthy
low carb
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