A simple but tasty casserole that’s perfect for using up any left overs from Christmas
16 chipolata-sized pigs in blankets or 8 larger ones
2 carrots chopped into thick rounds
2 parsnips peeled and cut into chunks
1 red onion, cut into wedges
A sachet of sausage casserole mix (or make your own spice blend with mustard powder, mixed herbs, paprika and cumin)
2 tsp wine or cider vinegar
mashed potato or leftover roasties to serve
Heat the oven to 220°c/200°c fan/gas 7. Put the carrots, parsnips and onion in a deep baking dish or tray and toss in a tablespoon of oil. Season and roast for 20 mins.
Add the pigs in blankets and roast for a further 10-15 mins until the bacon starts to brown and crisp.
Turn the oven down to 200°c/180°c fan/gas 6. Mix the sachet of Sausage Casserole Mix or your spice blend with 300ml water in a jug. Add to the baking dish along with the wine/vinegar. Cook for another 40 mins. Taste and adjust the seasoning if needed.
Serve with mashed potatoes or leftover roasties.