Not ‘Pigs In Blankets’ Sandwich

Ingredients

• 2 pieces of focaccia or any preferred bread 
• 4 tablespoons cranberry sauce 
• 85 g dry stuffing mix, prepared as per the packet instructions 
• 6 veggie sausages (e.g. Linda McCartney’s Sausages)  
• 6 rashers of plant-based bacon 

For the sprout slaw 

• 10 Brussels sprouts, thinly sliced 
• 1 teaspoon Dijon mustard 
• 1 teaspoon lemon juice 
• salt and pepper 
• plant-based mayonnaise 
• pickled red cabbage 
• crispy onions 

To serve 

• gravy (optional) 

Method

Pre-heat the oven. Wrap the veggie sausages in the plant-based bacon to create ‘pigs in blankets’ and cook these on a baking tray as per the sausages cooking instructions.  

Make the sprout slaw by combining the thinly sliced sprouts with the lemon juice, Dijon mustard and mayonnaise, and season to taste with salt and pepper.  

Slice the bread in half and spread cranberry sauce on one half and stuffing on the other. Once the ‘pigs in blankets’ are cooked, add them to the base of the sandwich. Top with the sprout slaw, pickled red cabbage and crispy onions.  

Add the top layer of the bread and wrap in greaseproof paper. Cut in half and enjoy with extra cranberry sauce or a bowl of gravy.