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Sugar-crusted chicken in blankets

Who can resist a pig in blanket, especially when we’ve subbed in homemade chicken, stuffing and cranberry sausages and coated them in a maple syrup glaze. They make the perfect finger food starter for any occasion.

Allergens: Recipe may contain gluten, wheat and egg.


9 Ingredients


  • 500g chicken mince

  • 150g stuffing mix

  • 50g (1/3 cup) dried cranberries, coarsely chopped

  • 3 garlic cloves, crushed

  • 1 egg, lightly beaten

  • 200g packet (8 slices) streaky bacon

  • 80g (1/2 cup, firmly packed) brown sugar

  • 1 1/2 tbsp maple syrup

  • 1 1/2 tbsp olive oil

3 Method Steps


  • Step 1

    Preheat oven to 220C/200C fan-forced. Line a rimmed baking tray with baking paper.

  • Step 2

    Combine chicken
    (500g chicken mince)
    , stuffing mix
    (150g stuffing mix)
    , cranberries
    (50g (1/3 cup) dried cranberries, coarsely chopped)
    , garlic
    (3 garlic cloves, crushed)
    and egg
    (1 egg, lightly beaten)
    in a large bowl. Season. Shape 2 tablespoons of mixture into small sausage shapes, about 8cm long. Cut each rasher of bacon
    (200g packet (8 slices) streaky bacon)
    in half lengthways. Wrap a bacon strip around each chicken sausage. Place on prepared tray.

  • Step 3

    Place brown sugar
    (80g (1/2 cup, firmly packed) brown sugar)
    , syrup
    (1 1/2 tbsp maple syrup)
    and oil
    (1 1/2 tbsp olive oil)
    in a small bowl and stir to combine. Brush or spoon sugar mixture over each sausage. Bake for 20-25 minutes or until golden and cooked through. Serve.
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Recipe Notes

 You can put the tray under the grill (after baking) for 5 minutes for a deep golden colour. 

Image by Liz Macri And Liz Macri

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