Pigs in blankets cooked on the Traeger Pro 22 wood pellet grill
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How To Cook Pigs In Blankets On The Traeger Pro 22 Wood Pellet Grill

Save space in your oven and cook the Christmas dinner outside on the BBQ

 

Little sausages wrapped in bacon are an absolute must to accompany the Christmas turkey, and home-made are so much more delicious than buying supermarket pre-made ones. Move your grill or BBQ outside the kitchen door and you have another oven to take the strain off juggling all the Christmas dinner dishes that won’t fit into the oven in the kitchen.

 

 

Ingredients:

  • pork chipolatas
  • streaky bacon
  • rosemary sprigs

Equipment:

  • baking tray
  • parchment paper

Pre-heat the Traeger to 190C.

Wrap each sausage in half a rasher of streaky bacon. Place on the parchment lined baking tray, the parchment stops them sticking to the baking tray, place a sprig of rosemary in every other one then place on the Traeger.

Cook for about 30 minutes until the internal temperature reaches 74 – 75C. Check using a Digital Temperature Probe and your little pigs will be cooked to perfection. The little pigs in blankets can easily be elevated to a supper dish just by using full size sausages wrapped in bacon or use full size ones for the Christmas dinner and any left can be sliced, once cold, and used for sandwiches. Full size wrapped sausages are also a great alternative to a plain hot dog, serve with an apple chutney or apple slaw.