(Ad) I was recently sent some sausages from my friends at HECK. These aren’t any old sausages though. Of course, they are delicious, we know that, but these sausages are doing good at the same time. With each packet, purchased HECK are contributing to a very worthwhile campaign to combat homelessness.
I wanted to highlight the good cause but also share with you a little festive favourite party nibble. Pigs In Puff Pastry Blankets are an easy and impressive looking addition to your Christmas or party buffet table. Serve alongside a small bowl of tomato sauce or sweet mustard for dipping and you have a taste explosion right there. Completely delicious and definitely something I know my friends and family would love tucking into at a festive drinks party, a birthday bash or even New Year’s Eve. I can’t reiterate enough how easy this recipe is. It takes no time at all to assemble the Pigs In Puff Pastry blankets and you could have them on the table after 30 minutes in an oven. Most people have sausages and puff pastry in their fridge at this time of year anyway so instead of doing the normal bacon-wrapped pigs in blankets with the sausages or mince pies with your puff pastry try something a little bit different.
The HECK Campaign
Yorkshire food firm HECK is launching a campaign to help end youth homelessness, starting this Christmas and partnering national UK charity, End Youth Homelessness (EYH).
With ‘pigs in blankets’ an essential part of Christmas lunch, the family and friends-owned business based in North Yorkshire will be encouraging Brits to buy ‘naked’ bangers, that make great ‘pigs in blankets’ and that also make a difference.
Between 24 December and 5 January, all packs of HECK 97% Pork Sausages, the company’s best-seller, will be rebranded and sold nationally in over 10,000 supermarkets, including Tesco, Sainsbury’s, Morrison’s, Asda and Waitrose, with all profits going to EYH.
This leading UK charity works on a national scale to give vulnerable young people a future, help them to secure a home and take advantage of education and employment opportunities so that they can go on to live happy, independent lives and through their initiative HECK hopes to raise £10,000.
As part of their longer-term commitment to ending youth homelessness, HECK will also create a scheme in 2021 to mentor and employ a young person at their Kirklington HQ.
“Youth homelessness and poverty is the highest in this area of the North East and North Yorkshire. We all know young people who have been affected, who have ended up sofa surfing or having no permanent home because of issues such as a family breakup which have been outside their control”, explains Jamie Keeble, HECK co-founder. “We are a young business and many of our team have worked from the bottom up, or left school at 15, so it would be great to be able to support a young person who is interested in a food career.”
Pigs In Puff Pastry Blankets - A wonderful Party Canapé
- 12 HECK Pork Sausages you can substitute for HECK meat-free sausages or do half and half
- 1/2 sheet ready rolled puff pastry
- 1/2 tbsp vegetable oil for greasing
- 1 egg yolk beaten
- 2 tbsp sesame seeds
- Heat the oven to 200C/Gas 7 and grease a large baking tray with the vegetable oil.
- Unroll the pastry and cut into two pieces. With one piece, cut into 12 long strips. (Approx 20 cm long) You want the strips to wrap the sausage a few times.
- Wrap each sausage with a piece of pastry winding it around like a corkscrew. Place each sausage on the greased baking sheet. Chill in the fridge for a minimum of 15 minutes. Mix the egg yolk with 1 tbsp water and brush the pastry spirals. Sprinkle over the sesame seeds and bake in the oven for 25-30 minutes until golden and the sausages are cooked right through. Serve as part of a buffet or as a side dish for your Christmas or celebration roast lunch.
- Note - use leftover pastry for a small vegetable tart or make mince pies. This recipe easily multiplies so you could just make more Pigs In Puff Pastry Blankets!
Disclaimer – I was kindly sent 12 HECK sausages in return for coverage on Tara’s Busy Kitchen and my Social Media platforms. I wasn’t paid for the post.