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
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content.
Serves
4
Brussels Sprout
Plum Sauce
Oyster Sauce
White Sugar
Lemon
Water
Sausage
Dry-Cured Smoked Streaky Bacon
Black Pepper
Vegetable Oil
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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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