Cafe Cuil Pigs in Blankets Sandwich Recipe

Cafe Cuil Pigs In Blankets Sandwich Recipe

Taken from Café Cùil Cookbook by Clare Coghill.

Clare Coghill shares the Cafe Cuil Pigs In Blankets Sandwich Recipe.  Clare is a Scottish chef who grew up on Skye, where her family had owned a hotel for over 100 years. Despite a childhood immersed in the hospitality industry, she spent her twenties doing everything from training brewers at Tennant’s, pouring candles for an artisan candle company, and working as a TV researcher. After winning the title of Britain’s Best Home Cook on C4’s My Kitchen Rules, she started to think about returning to the world of hospitality. This is her first book.

Cafe Cuil Pigs In Blankets Sandwich Recipe

Serves 1

Ingredients

6 chipolata sausages
4 streaky bacon rashers
50g fridge-cold salted butter, cubed. 8–10 fresh sage leaves
olive oil
1 egg
2 large slices of fresh sourdough salt, freshly ground black This is the best sandwich to make with Christmas leftovers.

Method

Preheat the oven to 200C/180C fan.

Wrap the sausages with streaky bacon, rolling each one into a cosy blanket.

Place them onto a baking tray and cook in the oven for 20 minutes, until golden and crispy.

In the meantime, put a small pot onto a low heat and add 20g of the butter and the sage leaves.

Cook until the butter is melted and bubbling and the sage leaves have crisped up and darkened in colour.

Remove the sage butter from the heat and let it cool for a few minutes.

Then pour the sage butter into a bowl with the remaining cold butter and mix together vigorously until you have a smooth, spreadable butter with speckles of crispy sage leaves throughout.

Add a glug of olive oil to a frying pan over medium heat and fry your egg so it’s crispy around the edges.

To assemble the sandwich, spread your sourdough slices with sage butter, then put the pigs in blankets on one piece, followed by the fried egg.

Season with salt and pepper, then top with the second piece of sourdough and get stuck in.

Cafe Cuil Pigs In Blankets Sandwich Recipe

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Servings 1 person

Ingredients

  

• 6 chipolata sausages
• 4 streaky bacon rashers
• 50 g fridge-cold salted butter cubed. 8–10 fresh sage leaves
• olive oil
• 1 egg
• 2 large slices of fresh sourdough salt freshly ground black pepper

Instructions

 

• Preheat the oven to 200C/180C fan.
• Wrap the sausages with streaky bacon, rolling each one into a cosy blanket.
• Place them onto a baking tray and cook in the oven for 20 minutes, until golden and crispy.
• In the meantime, put a small pot onto a low heat and add 20g of the butter and the sage leaves.
• Cook until the butter is melted and bubbling and the sage leaves have crisped up and darkened in colour.
• Remove the sage butter from the heat and let it cool for a few minutes.
• Then pour the sage butter into a bowl with the remaining cold butter and mix together vigorously until you have a smooth, spreadable butter with speckles of crispy sage leaves throughout.
• Add a glug of olive oil to a frying pan over medium heat and fry your egg so it’s crispy around the edges.
• To assemble the sandwich, spread your sourdough slices with sage butter, then put the pigs in blankets on one piece, followed by the fried egg.
• Season with salt and pepper, then top with the second piece of sourdough and get stuck in.

Keyword British, christmas, christmas food, comfort food, pigs in blankets, sandwich, winter

Taken from Café Cùil Cookbook by Clare Coghill Kitchen Press
£25

Photography by Clair Irwin