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Pigs In Blankets Hot Dog Rolls
Recipe
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Christmas: Pigs In Blankets Brioche Hot Dogs

Prep: 15-20 minutes Serves: 6

Great for using up leftover pigs in blankets (or make them fresh), these hot dogs will make sure the festivities continue throughout the Christmas period

Ingredients

1 pack of St Pierre Brioche Hot Dog Rolls (6-pack)
12 chipolata sausages
12 slices of streaky bacon
6 slices of Emmental cheese
1 onion, finely sliced
1 tsp vegetable oil
Sauce – ketchup, brown sauce, mustard mayonnaise or cranberry sauce

Method

  1. Preheat the oven to 190°C / Fan 170°C / Gas Mark 5.
  2. Take two chipolata sausages and wrap together with a slice of streaky bacon. Place in an ovenproof dish or baking tray and cook for 25-30 minutes, turning each one over halfway through the cooking time.
  3. For the last two minutes of cooking, heat the St Pierre Brioche Hot Dog Rolls – opened up on a baking tray. Then remove the bacon-wrapped sausages and Brioche Hot Dog Rolls from the oven.
  4. Meanwhile, heat the vegetable oil over a medium heat in a small frying pan and then add the sliced onion and cook for 8-10 minutes until the onions have softened. Set aside once cooked.
  5. To make each Pigs In Blanket Hot Dog Roll, add a slice of Emmental cheese inside a slightly warmed St Pierre Brioche Hot Dog Roll. Then place a set of bacon-wrapped sausages inside the Hot Dog Roll, followed by some cooked onions and a dollop of your sauce of choice.
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