It’s The Squeeze On Loaded Christmas Roasties

How You Do It:

1. Pre-heat the oven to 200C.
2. Peel and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Add the potatoes to a large pot and pour over cold water. Cover and bring to the boil and simmer for 5 minutes. Drain.
3. While the potatoes cook, put the goose fat into a large roasting tin and place it in the oven to heat up.
4. Replace the lid on the pot and shake the potatoes until slightly fluffy. Add the potatoes to the hot goose fat and baste them with a metal spoon. Sprinkle over the herbs.
5. Roast for 45-55 minutes until golden brown, basting again halfway through.
6. Line a large baking tray with baking paper.
7. Hydrate the stuffing mix according to packet instructions. Roll into golf-sized balls and arrange on the baking tray. Place the Pigs in Blankets onto the tray with the stuffing.
8. Cook for 20-25 minutes, flipping everything halfway through.
9. Once everything is cooked, remove the potatoes from the goose fat with a slotted spoon and drain on the kitchen towel. Take the stuffing and sausages off the tray. Slice each sausage into 3 or 4 pieces.
10. Tip the potatoes onto the lined baking tray. Push the potatoes together so they are in a close single layer. Tip over the sliced sausages and tear each stuffing ball into 3 or 4 pieces.
11. Top with Primula Pigs in Blankets squeeze. Return to the oven until the cheese has melted, around 5 minutes.
12. Meanwhile, heat up your gravy of choice.
13. Tip the potatoes into a large serving bowl. Pour over the gravy and dot over a spoonful of cranberry sauce. Enjoy!