From The Hound, Chiswick's executive chef, John Sparks, is this unique twist on a beloved festive classic. Pigs in blankets are combined with pub favourite, the scotch egg, and served alongside Cumberland sauce. Bringing a touch of festive cheer to the dining table, this is a Christmas snack sure to be enjoyed by the whole family.
Ingredients:
- 6 free-range eggs
- 2 free-range eggs (for egg wash)
- 100g plain flour
- 400g panko breadcrumbs
- 250g pancetta lardons
- 400g pork sausage meat
- 100g onion
- 10g garlic
- 1g dried sage
- 1g dried thyme
- 5g salt
- 3g black pepper
Method:
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Boil eggs in water for five and a half mins, refresh in iced water. When cold peel eggs into fresh water.
- Place lardons in a cold frying pan on a medium heat and cook slowly, rendering out the fat, until they are crispy.
- Gently sweat onions, garlic, thyme and sage. Chill and add to sausage mix.
- Mix sausage meat in stand mixer on high for 5 mins until a paste is formed.
- Gently mix in pancetta lardons.
- Chill mixture and weigh into 90g balls.
- Drain eggs from water and dry on a cloth.
- Push meat mixture into a rough oval in the palm of your hand, insert egg and carefully wrap meat mixture around, smoothing over the creases.
- Chill the egg and meat mixture. Once wrapped, this will firm up slightly and make coating easier.
- Lightly flour eggs, four at a time, roll in egg wash, drain excess egg and roll in the breadcrumbs.
- Reroll them through the egg wash and panko to form a double crust
- To serve, fry for three minutes at 190°C, cook in the oven at 190°C for three minutes, rest for three minutes.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
-
Mall World: why are people dreaming about a shopping centre?Under The Radar Thousands of strangers are dreaming about the same thing and no one sure why
-
Why scientists are attempting nuclear fusionThe Explainer Harnessing the reaction that powers the stars could offer a potentially unlimited source of carbon-free energy, and the race is hotting up
-
Sudoku medium: October 27, 2025The Week's daily medium sudoku puzzle
-
8 of the best horror comedy films of all timeThe Week Recommends From parodies to ‘requels,’ these movies will make you laugh and scream at the same time
-
The 5 best TV shows about the mobThe Week Recommends From the show that launched TV’s golden age to a Batman spin-off, viewers can’t get enough of these magnificent mobsters
-
Dry skin, begone! 8 products to keep your skin supple while traveling.The Week Recommends Say goodbye to dry and hello to hydration
-
5 of the best kid-friendly scary moviesThe Week Recommends Hardcore horror is for grown-ups only, but light scares can be startling fun for the whole family
-
7 of the best narco TV series of all timeThe Week Recommends From Colombia to the California suburbs, every drug kingpin has a familiar and tragic trajectory
-
9 inviting bookstores ready for you to attack their shelvesThe Week Recommends Your new favorite book awaits
-
Tim Robinson falls out of a chair, chefs compete for Michelin stars and Martin Scorsese gets the documentary treatment in October TVthe week recommends This month's new television releases include ‘The Chair Company,’ ‘Knife Edge: Chasing Michelin Stars’ and ‘Mr. Scorsese’
-
Frankenstein comes to life, the Alabama prison system is exposed and Rose Byrne goes full Crazy Mom in October moviesthe week recommends This month’s new releases include ‘Frankenstein,’ ‘The Alabama Solution’ and ‘If I Had Legs I’d Kick You’
