Vegetarian Pigs in Blankets

Vegetarian Pigs in Blankets

Prep 25 mins
Cook 20 mins
Serves 6

Surprise your guests this festive season with this fragrant and nutty take on traditional pigs in blankets. Our Lincolnshire Sausages are wrapped in sticky aubergine and complemented with a warming dukkah and creamy tahini drizzle. It’s the perfect Christmas starter!

Vegetarian Lincolnshire Sausages Find out more


For the pigs in blankets:
1 pack of Cauldron Lincolnshire Sausages, cut in half
12 thin slices of aubergine
2 tbsp sesame oil
12 cocktail sticks
2 tbsp pomegranate seeds

For the dukkah:
50 g hazelnuts
20 g sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
½ tsp dried thyme
½ tsp fennel seeds
½ tsp black peppercorns
½ tsp salt

For the tahini drizzle:
2 tbsp tahini
1 tbsp water
1 tbsp sesame oil
1 tbsp orange zest


  1. Preheat your oven to 180°C and line a baking tray with parchment paper.
  2. Brush the aubergine slices with the sesame oil, place onto a hot griddle pan and cook for 1 ½ minutes on each side.
  3. Wrap a piece of the griddled aubergine around each sausage half and secure with a cocktail stick. Repeat until all the sausages have been wrapped. Transfer on to the baking tray and place in the oven to cook for 20 minutes, turning once.
  4. Meanwhile to make the dukkah. Place all the ingredients in a dry frying pan and toast over a medium heat for 2-3 minutes, moving constantly.
  5. Place the toasted mixture into a small chopper or spice grinder and blitz until you have a rough powder. Set aside.
  6. To make the tahini drizzle, mix all ingredients together and set aside.
  7. To serve, drizzle the aubergine wrapped sausages with the tahini and sprinkle with dukkah and pomegranate seeds.