Christmas is just around the corner as I type this, and am already dreaming about all the tasty food that comes with it. 2 of my favourite things about a Christmas dinner are the Pigs in Blankets, and the Yorkshire puddings. (I know not everyone has Yorkshire puddings with their Christmas dinner, but in my opinion they are required with every roast and every meat.)
This Dish combines my 2 favourites into one dish, and better still, this is lower calorie and lower fat than a normal toad in the hole dish. Goes amazingly with my low calorie and slimming friendly gravy and crispy oil free roast potatoes.
Related: See some of my favourite roast dinners in Devon
I used turkey bacon to wrap the sausages in, but any bacon with the fat removed will do, such as bacon medallions. The Yorkshire Pudding Mix works best when you leave it in the fridge for as long as possible, preferably over night. This really helps to give it the rise.
I used the Slimming World sausages from Iceland, as they are very low in fat. You could use any low calorie/low fat sausage to keep the calories down.
This Recipe also works well as a normal toad in the hole recipe.
Related Recipe: Crispy Oil Free Roast Potatoes
Related Recipe: Healthier Yorkshire Puddings
Related Recipe: Low Calorie Gravy
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Pigs In Blankets In The Hole Recipe
I worked this recipe out to be:
3 Syns on Slimming World per portion
5 WW Smart Points per portion
This varies depending on the sausage, and is my own calculation.
You will need:
The batter works best if left for a few hours in the fridge, or better still over night.
4 Low fat sausages (adjust calorie count accordingly)
4 rashers of turkey bacon/ bacon medallions
30 g Plain Flour
2 Eggs
75 ml Skimmed Milk
Frylight
1 pinch salt & pepper
Method:
In a bowl, whisk together the eggs, flour, milk and salt until smooth. Cover and place in the fridge for at least an hour, better still overnight.
When ready to cook the meal, preheat the oven to 190 degrees.
Put the sausages in the dish you are going to use to cook the pigs in blankets in the hole,place in the oven for 10 mins, until they are slightly browned.
Remove and allow to cool to the point you can touch them.
Cut each medallion/rasher in half. Use 2 halves to wrap the sausages in the bacon, until fully covered. Place them back in the oven dish and put back in the oven for 5 mins, to allow the bacon to cook a little.
Remove and spray a generous amount of frylight on the dish. Pour over the Yorkshire pudding mix and cook for 20 minutes, keep an eye on it but do not open the oven door for the first 10 minutes.
When the Yorkshire pudding is golden and risen, remove and serve.
This dish goes amazingly with my low calorie gravy.
Notes-
Nutritional calculations are all carried out by myself, and are for guidance only.
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