Pigs in Blankets with Garlic Butter Linguine
Crispy pigs in blankets in a white wine, garlic butter & cream sauce with linguine pasta
If you can't get hold of pigs in blankets then thin pork sausages would still work great!
Cooking Method
- Pre-heat the oven to 200c gas mark 6 180c fan oven
- Place the pigs in blankets into the oven for 10-15 minutes or until crispy
- While the sausages are cooking, heat the olive oil up in a pan and soften the diced onions
- Bring a pan of salted water to the boil for the pasta and cook to packet instructions (save the water for the sauce)
- Once the onions are soft, add the white wine, cream and Dijon mustard before bringing to a simmer
- Add the Puréety Garlic Butter Glaze, stirring continually
- When the pasta is cooked, transfer into the pan with the sauce and mix well. Add a ladle of the water from the pasta pan if needed
- Add the chopped parsley. Slice the cooked chipolatas and serve with the pasta
- Finish with the grated parmesan and enjoy!
Ingredients
- 1tbsp Olive Oil
- 150g White Onion , Diced
- 200ml White Wine
- 300ml Double Cream
- 2tspn Dijon Mustard
- 10g Curly Parsley , Chopped
- 300g Linguine Pasta
- 12 Pigs in Blankets
- 50g Parmesan , Grated
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