Everyone’s favourite Christmas side in burger form. These festive bacon-wrapped sausage burgers are unbelievably good.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C fan. Thinly slice the onion.
Step 2.
Heat a glug of vegetable oil in a large frying pan set over a low-medium heat. Add the sliced onion and a generous pinch of salt then cook gently for 20 mins until softened and starting to caramelise. Add ⅕ of the cranberry sauce and cook for another 5 mins.
Step 3.
While the onions are cooking, in a separate small saucepan, add the bread sauce mix and milk. Set it over a medium heat and bring the mixture to the boil, then turn the heat down to low and simmer for 2-3 mins until thickened. Set aside to cool completely.
Step 4.
Wrap each sausage in a rasher of bacon to make the pigs in blankets. Add to a baking tray then roast in the oven for 20-25 minutes until golden and cooked through.
Step 5.
Meanwhile, halve the buns and toast them cut side down in the burger pan until golden.
Step 6.
In a bowl, combine the mayonnaise and juice of the lemon with the cooled bread sauce. Season with salt, pepper and ground nutmeg to taste.
Step 7.
Once the sausages are cooked, cluster them in groups of 3 and layer a slice of cheese over each cluster. Place back in the oven for a few minutes until the cheese has melted.
Step 8.
To assemble the burgers, spoon some bread sauce mayo on the bottom of each bun and top with a lettuce leaf. Lay a cluster of cheesy pigs in blankets on top and top with the cranberry sauce onions. Spread more mayo on the other half of the burger bun and pop it on the top.
Pair this with
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Serves
4
1
Onion
5 tbsp
Cranberry Sauce
25 g
Bread Sauce Mix
175 ml
Milk
12
Sausages
12 Rashers
Streaky Bacon
100 g
Mayonnaise
½
Lemon
Pinch
Ground Nutmeg
4 Slices
Gouda
Handful
Butterhead Lettuce
4
Ciabatta Rolls
Vegetable Oil
Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.
Pair this with
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Serves
4
1
Onion
5 tbsp
Cranberry Sauce
25 g
Bread Sauce Mix
175 ml
Milk
12
Sausages
12 Rashers
Streaky Bacon
100 g
Mayonnaise
½
Lemon
Pinch
Ground Nutmeg
4 Slices
Gouda
Handful
Butterhead Lettuce
4
Ciabatta Rolls
Vegetable Oil
Pair this with
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Greasy Fingers Luscious Red. A medium-bodied wine with a plush palate of juicy, dark fruits accented by warm spices, and generous fruit sweetness. Made to be enjoyed with a juicy burger.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C fan. Thinly slice the onion.
Step 2.
Heat a glug of vegetable oil in a large frying pan set over a low-medium heat. Add the sliced onion and a generous pinch of salt then cook gently for 20 mins until softened and starting to caramelise. Add ⅕ of the cranberry sauce and cook for another 5 mins.
Step 3.
While the onions are cooking, in a separate small saucepan, add the bread sauce mix and milk. Set it over a medium heat and bring the mixture to the boil, then turn the heat down to low and simmer for 2-3 mins until thickened. Set aside to cool completely.
Step 4.
Wrap each sausage in a rasher of bacon to make the pigs in blankets. Add to a baking tray then roast in the oven for 20-25 minutes until golden and cooked through.
Step 5.
Meanwhile, halve the buns and toast them cut side down in the burger pan until golden.
Step 6.
In a bowl, combine the mayonnaise and juice of the lemon with the cooled bread sauce. Season with salt, pepper and ground nutmeg to taste.
Step 7.
Once the sausages are cooked, cluster them in groups of 3 and layer a slice of cheese over each cluster. Place back in the oven for a few minutes until the cheese has melted.
Step 8.
To assemble the burgers, spoon some bread sauce mayo on the bottom of each bun and top with a lettuce leaf. Lay a cluster of cheesy pigs in blankets on top and top with the cranberry sauce onions. Spread more mayo on the other half of the burger bun and pop it on the top.
Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.
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Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.
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