An incredible Christmas side dish. These piggies are glazed in an umami-rich sauce and roasted with sprouts. Charred. Sticky. Delicious. She's a belter.
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Serves
4
Brussels Sprout
Plum Sauce
Oyster Sauce
White Sugar
Lemon
Water
Sausage
Dry-Cured Smoked Streaky Bacon
Black Pepper
Vegetable Oil
Sophie Wyburd
Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024. Photo credit: Stuart Simpson
Head over to Lee Kum Kee for more delicious recipes - https://uk.lkk.com/.
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Serves
4
Brussels Sprout
Plum Sauce
Oyster Sauce
White Sugar
Lemon
Water
Sausage
Dry-Cured Smoked Streaky Bacon
Black Pepper
Vegetable Oil
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat your oven to 190°C/374°F.
Step 2.
Chop the ends off your Brussels sprouts and cut them in half.
Step 3.
Make your glaze. Combine your Lee Kum Kee Plum Sauce, Lee Kum Kee Premium Oyster Sauce, sugar, lemon juice, 1 tbsp of vegetable oil and water in a bowl. Set aside.
Step 4.
Take a sausage and twist it in half. Cut the central point with scissors to create two mini sausages, then repeat with your remaining sausages. Wrap each sausage in one slice of bacon.
Step 5.
Pour your sprouts into a large baking dish and arrange your pigs in blankets over the top. Pour over your glaze, season with pepper, then roast for 25-30 mins.
Step 6.
Serve alongside all your other Christmas classics.
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