Piggy Panuozzo
Nobody needs an excuse to buy (or eat!) extra pigs in blankets in December- but if you do, this is the best excuse!
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 3 hours
- Cook Time
- 10 minutes
Ingredients
- Serves
- 1-2
Recommended Equipment
-
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Instructions
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Step 1
To make the curry ketchup, pop the cloves, curry powder, paprika and cinnamon in a blender and whizz to a powder. Add the onion and garlic to the blender and whizz till you have a paste.
Step 2
Add a lug of olive oil to a saucepan on medium heat and add the paste. Cook out for around 4 minutes, stirring regularly and add a little more oil if required. Add the sugar and honey and continue to cook for a couple of minutes before adding the vinegar and stirring well.
Step 3
Pour the water into the pan and stir well with a wooden spoon, scraping the bottom as you do so to pull off all the fond at the bottom of the pan.
Step 4
Add the remaining ingredients and turn the heat down to low and let blip away for a few minutes before blending till smooth.
Step 5
Turn a preheated Roccbox down to its lowest flame setting and pre heat a pan with a splash of oil in. Add the pigs in blankets to the hot pan and cook in Roccbox, shaking occasionally, for 5-6 minutes.
Step 6
Add a splash of Worcestershire sauce and maple syrup to the sausage pan before chucking in a few sprigs of thyme. Use a spoon to toss the sausages in the maple and worcester and leave to one side.
Step 7
Split a 230g Neapolitan dough ball in half and press on half open into a slipped shape. Turn the flame back up on your Gozney oven and launch the dough into the oven. Bake for around 90 seconds, turning as required.
Step 8
Use scissors to cut down one long side of the panuzzo and open it up like a book. Spread in a generous amount of the curry ketchup before adding the pigs in blankets and sprinkling over a little extra curry powder.
