Piggy Panuozzo recipe poster image

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
Subscribe to our YouTube for more recipes

Ingredients

Serves
1-2

For the curry ketchup

  • 4 Tbsp Curry Powder
  • 1 Tbsp Smoked Paprika
  • 3 Cloves
  • 1/4 Tsp Ground Cinnamon
  • 1 White Onion, roughly sliced
  • 1 Garlic clove, roughly sliced
  • 1 Tsp Soft Brown Sugar
  • 1 Tbsp Honey
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Mustard
  • 175ml Water
  • 250g Ketchup
  • 10-12 Pigs in Blankets per Panuozzo
  • Worcestershire Sauce
  • Maple Syrup
  • Thyme Sprigs
  • Leftover Neapolitan dough (230g dough ball split in half for each panuzzo)

Recommended Equipment

Instructions

Prevent your screen from going dark as you follow along.

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.

Author Gozney avatar
Gozney

Pizza Master

United Kingdom

Together, we're changing the way the world cooks outdoors.

Learn More