we used to do pigs wrapped in bacon in a blanket. pretty freaking good but you have to precook the bacon.
Comment on Unquestionably high class
toynbee@lemmy.world 4 days agoNo, I’m not in the UK.
What you describe is delicious, too, but I’m not aware of a colloquialism that describes it.
What I’m accustomed to by that name is a less fancy looking version of this:
mojofrododojo@lemmy.world 3 days ago
toynbee@lemmy.world 3 days ago
Yeah, I’ve tried to do that on my grill without precooking. Never got it to work.
mojofrododojo@lemmy.world 3 days ago
great bacon requires time and 400+ f temps, and a watchful eye - flipping helps too.
then you can refrigerate it and use it for a week on baked potatoes, pigs in blankets, bacon bits for salad, bacon chunks for soups like potato soup and chowders.
it’s gonna kill me, but goddamn is good bacon worth it.
ParadoxSeahorse@lemmy.world 3 days ago
Precook? The bacon and sausages just need to be thin enough, ie. pancetta sliced and chipolata, respectively. Possibly better roasted so they don’t need to be turned (they may unravel).
Traditionally, short chipolatas are used, sometimes referred to as cocktail sausages, although this can also refer to cold, precooked sausages of the same size.
nostrauxendar@lemmy.world 4 days ago
Oh wow, that’s totally not what I was picturing actually! What are the seeds? Is the croissant sweet?
toynbee@lemmy.world 4 days ago
I don’t put seeds on mine, but they seem like sesame seeds. What were you picturing?
The rolls are:
www.pillsbury.com/products/crescents/original
I wouldn’t call them sweet, but from what I understand the UK and US have very different definitions of that taste, so you might.
nostrauxendar@lemmy.world 3 days ago
I was picturing, like, a French croissant, a big pastry thing, with a Cumberland sausage inside 😂 I’ve never heard of Pillsbury, looks good tho!
Yeah you’re right, those seeds look like sesame