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Last month, Gluten Free Heaven featured two of our Porkers in their BBQ feature. Both faired especially well against some other BBQ treats, but the real champion was our Caramelised Porker which won Editor’s Choice!

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Ribs on the BBQ always go down a storm, especially when they’ve been cooked slowly over charcoal for a few hours. We add a bit of coffee to our BBQ rub, to really wake the flavour up.

TOP TIP: Before rubbing you baby back ribs, make sure you remove the silver skin!

Ingredients

BBQ Rub
4 tbsp Finely Ground Coffee
4 tbsp sea salt
2 tbsp brown sugar
1 tsp chilli powder
1 tbsp paprika
2 tsp cumin
1 tbsp black pepper
½ tsp garlic powder

For the Ribs
2 large racks of RSPCA Assured pork baby back ribs. (Try and find ribs that have at least 1cm of meat covering)
1 Pint dry cider
4 Dessert apples
2 White onions 

For the BBQ glaze
175g dark brown soft sugar
250g tomato ketchup
100ml cider vinegar
½ tablespoon Worcestershire sauce
1 tsp English mustard
1 1/2 tsp smoked paprika
½ tsp salt
1 tsp black pepper
Hot sauce to taste

Method

Add all the dry rub ingredients to a food processor or pestle & mortar and grind together
Cover the belly ribs in BBQ dry rub, making sure to work the rub into all the creases.

Cover and leave overnight in the fridge.

Light the charcoal on the barbecue, heap the coals to one side so you can cook the ribs more gently.
Quarter the apples and the onions and add to tin foil with your ribs and the cider.

Prick a few small holes in the top of the foil to allow some steam to escape

Leave on a closed BBQ (vents open) for up to 5 hours, until the meat becomes tender.

Remove ribs from the foil and set aside

Pour the braising liquid into a blender and add the remaining ingredients for the BBQ glaze and blend together until smooth.

To serve, cover ribs with glaze and cook on the BBQ until hot throughout.

Enjoy with some bacon potato salad, grilled corn and a cider!

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Sausage meatballs

Did you know that pork mince leads to a much more moist meatball than it’s beef counterpart? And, we’ve taken the hard work out for you!

Our Caramelised Porkers make a marvellous meatball, for a Valentine’s Day dinner worthy of Lady and the Tramp themselves. Watch the video here

Ingredients

1 pack Jolly Hog Caramelised Porker, removed from skins
1 large white onion or two small ones, chopped
3 cloves garlic, crushed
1 red chilli, finely chopped
1 tin chopped tomatoes
300ml vegetable stock
1 tbsp Tomato puree
1 tbsp dried oregano
1 tbsp dried basil
1 tsp salt
1 tsp black pepper
Spaghetti
Parmesan
Fresh Basil

Instructions

  • Use ½ a sausage for each meatball, and roll into a ball. Fry over a medium heat, in a little oil, until  the outsides begin to brown. Remove meatballs from the pan, and leave aside until the sauce is ready.

  • In the same pan, fry onions until they begin to soften. Then add the garlic and chilli with the oregano, dried basil, salt  and pepper.

  • Add the tomato paste, stock and chopped tomatoes (add more than one tin if you prefer a wet sauce) and simmer for approx 30 minutes over a medium-low heat.

  • Add the meatballs back into the sauce and cook for a further 15 minutes, checking that the meatballs are cooked through.

  • Serve with spaghetti, grated parmesan and fresh basil.


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If there’s one meal that our dad, Simon Kohn, loves more than anything else, it’s goulash. For his birthday, we’ve finally given in and made him one. With sausages though, of course.

This is actually a really delicious meal, perfect for a family mid-week dinner. There’s a video here

Ingredients

1 pack Jolly Hog Proper Porkers
500g new potatoes, halved
2 red onions
3 bell peppers
1 tbsp tomato puree
1 can chopped tomatoes
300ml vegetable stock
1 tbsp oregano
1 tbsp smoked paprika
1 tsp sea salt
½ tsp ground black pepper
Sour cream
Fresh parsley

Instructions

  • Start by chopping the sausages, onions and peppers.

  • Fry the sausages in a pan with a little oil. Remove the sausages from the pan, and fry the onions until they are soft.

  • Transfer the onions into a saucepan, add paprika, oregano and tomato puree.

  • Chuck in the new potatoes, peppers, cooked sausages, chopped tomatoes and stock and simmer for 30-40 minutes on a medium/low heat.

  • When the sauce has reduced to slightly thick consistency, remove from the heat and serve. We served ours with sour cream and fresh parsley.

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Perfect for lunches, parties or late night snacking, this sausage roll recipe is quick, easy and perfect for popping in your lunch box.

Recipe makes 4 large or 6 medium

Ingredients

2 packs of Jolly Hog Caramelised Porkers
Puff Pastry
Egg wash (just lightly whisk up one egg)
Sesame seeds (alternatively use poppy seeds or your favourite dried herbs)

Method

  • Remove the sausage meat from their casings, buy running a sharp knife along the length of the Porkers. We use the Caramelised Porkers but you can use any flavour of sausage meat.
  • Cut the puff pasty sheets into rectangles approximately 10 x 15 cm in size.
  • Roll up two/three sausages worth of the sausage meat into well, the shape of a sausage.
  • Wrap in the puff pastry and glaze with the egg wash. (TIP: If you don't own a pastry brush, you can use a bit of kitchen towel)
  • Score the top of the pastry, sprinkle on the sesame seeds and bake in a pre-heated oven (185°C) for 25 minutes or until golden brown.

 

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Try this hearty casserole post training session, or just if you feel like a bit of homely comfort food. This recipe serves 6-8, so is ideal for feeding the family or meal prepping for a few days.

Ingredients

-        1 pack Proper Porkers, chopped

-        1 pack Caramelised Porkers, chopped

-        1 pack Jolly Good Bacon, sliced

-        120g chorizo, chopped

-        400ml stock (your preference, we like to use chicken though)

-        1 can chopped tomatoes

-        1 can cannellini beans

-        1 can butter beans

-        1 onion, diced

-        4 cloves garlic

-        1tbsp mixed herbs

-        1tbsp cayenne pepper

-        a sprinkle of fresh sage

-        a dash of vegetable oil

Method

Chop the sausages into approximately 1 inch chunks, and fry in a little oil until golden brown

Add the chorizo and the onions and fry for 2-5 minutes, or until the onions are soft

Chuck in the bacon, and after 2 minutes stir in the chopped tomatoes

Add the garlic, mixed herbs, cayenne pepper and simmer on a medium heat for 10 minutes

After 10 minutes, stir in the butter beans, cannellini beans, stock and the fresh sage

Put a lid on the pan and leave to simmer for 30 minutes, stirring occasionally. After 30 minutes remove the lid and cook for a further 15 minutes

Serve with crusty bread

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We love pork so include both sausages and bacon in this recipe. We normally like a combo of Jolly Hog Caramelised Porkers and Porky Blacks. Well, it would be rude not to!

Swap the flour for gluten free, for a great gluten free alternative. All our sausages are gluten free!

Ingredients (serves 2-3)

-       1 pack of Jolly Hog sausages
-       1 pack of Jolly Hog Black Treacle Smoked Bacon
-       2 free-range eggs
-       125g plain flour
-       300ml full fat milk
-       1 leek (chopped into 1cm chunks)
-       Handful of thyme
-       large glug of oil
-       sprinkle of salt and pepper

Method

Preheat the oven to 220C/Gas 7

Whisk together the eggs the slowly add the flour and then the milk, salt and pepper, giving it a good mix to make sure you have gotten rid of any lumps. Leave to rest whilst you prepare the rest.

Wrap the sausages in the bacon. Put the sausages and oil in a medium roasting tin, bake the sausages for 15 minutes or until the oil is hot and smoking.

Carefully remove the tin from the oven. Chuck in the leek and the thyme, and gently pour in the batter.

Pop back in the oven and cook for approx. 20 – 30 minutes until puffed up and golden.

Serve with gravy and sweet potato mash for the ultimate 'end-of-the-week' comfort meal.

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It’s hard to put into words how much we love our scotch eggs, it’s all about the perfect runny yoke and crispy outer shell. If you ever see us in Pigsty, our restaurant in Bristol you will probably find us eating one of our scotch eggs, you just can’t walk past one without picking it up.

Ingredients (makes 6)

·       7 Eggs (keep one for the egg wash)

·       2 Packs of Jolly Hog Proper Porker sausages

·       100g Plain flour

·       80g Panko bread crumbs

·       Oil to deep fry

Method

1.     Boil 6 eggs for 4 to 5 minutes. Then cool in cold water for 30 minutes, once cool peel the eggs

  1. Remove the skins from the 6 Jolly Hog Proper Porker sausages and mould about 100g of the sausage meat around each egg 
  2. Whisk up the 7th egg for the egg wash and pour some plain flour into a bowl
  3. Roll each ball in flour, dip in the egg wash then roll in the Panko bread crumbs
  4. To cook, deep fry for 4 – 5 minutes in 175-degree oil

We usually eat with some homemade coleslaw but these are also crowd pleasers when it comes to lunchboxes too.

 

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