Smoky pigs-in-blankets traybake
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Smoky pigs-in-blankets traybake
With bacon-wrapped chipolatas and a sticky, smoky glaze, along with crispy potato wedges, corn cobettes and roast tomatoes, you’ve got a real crowd-pleaser
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
806Kcal
Fat
41gr
Saturates
13gr
Carbs
67gr
Sugars
14gr
Fibre
7gr
Protein
38gr
Salt
4.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1kg potatoes (such as Vivaldi), cut into wedges
- 4 corn cobettes
- 12 pork chipolata sausages*
- 12 rashers smoked streaky bacon
- 1 tbsp cornmeal, polenta or semolina*
- 1⁄2 tsp garlic granules, plus a pinch
- 1/2 tbsp smoked paprika
- 1 tsp dried rosemary
- 2 tsp plus 2 tbsp sunflower oil
- 250g cherry tomatoes on the vine
For the barbecue sauce
- 1⁄2 tsp smoked paprika
- 1⁄4 tsp garlic granules
- 75g tomato ketchup
- 1 tbsp clear honey or brown sugar
- 1 tsp dark soy sauce
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7, with a very large roasting tin in the oven. Add the potato wedges to a pan of boiling salted water, cover and bring back to the boil. Add the corn cobettes and cook for 5 minutes.
- Wrap each chipolata in a rasher of bacon. To make the coating for the wedges, combine the cornmeal with 1⁄2 teaspoon garlic granules, the smoked paprika, rosemary and seasoning in a small bowl.
- Lift the cobettes out to a dish and drizzle with 1 teaspoon of oil to coat. Drain the potato wedges, return to the pan, then sprinkle on the smoky coating. Add 2 tablespoons oil and gently toss to coat.
- Spread out the potato wedges in the hot tin, then nestle the pigs-in-blankets between them. Roast for 15 minutes initially.
- Add the cherry tomato vines to the same dish as the corn cobettes, drizzle with 1 teaspoon oil, season and scatter with a pinch of garlic granules. Add both to the roasting tray when the 15 minutes are up; roast for a further 10 minutes.
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Combine the ingredients for the barbecue sauce in a bowl, then brush this over the pigs-in-blankets; cook for a final 5 minutes until sticky, then serve.
*Use gluten-free sausages and cornmeal or polenta (not semolina), if required for gluten-free.
