Pigs in Blankets & Stuffing Balls

Code: 1035
Code: 1035

Pigs in Blankets & Stuffing Balls

Pork, sage and onion stuffing balls with pork sausage wrapped in bacon.
  • Under 400kcal
  • Low Sugar
  • High Protein


Typical Values per 100g per serving
Energy Kcal 230 368
Energy KJ 959 1534
Protein 15.1 24.2
Carbohydrates 10 16
of which sugars 0.6 1
Fat 14.2 22.7
of which saturates 5.1 8.2
Fibre 0.9 1.4
Salt 1.34 2.1

Cooking Instructions

Microwave 700W 900W
Remove sleeve and pierce film lid. Heat on FULL POWER for: 2 mins 1 1/2 mins
Gently shake pack and heat on full power for: 2 min 1 1/2 min
Leave to stand in the microwave for 1 minute. Remove film lid and serve.
Preheat oven to 180°C / 400°F / Gas Mark 6.
Remove sleeve and pierce film lid.
Place in oven on a baking tray for 20-25 minutes
Leave to stand for 1 minute.
Remove film lid and serve.
Storage Instructions
Keep frozen at -18ºC or cooler. Once defrosted do not refreeze.


Pork, Sage and Onion Stuffing Balls (62%) (Water, Pork (31%), Stuffing Mix (Breadcrumbs (WHEAT Flour, Water, Salt, Yeast), Rusk (WHEAT Flour, Salt), Salt, Dried Onion, Sage, Pepper Extract)), Breadcrumbs (WHEAT Flour, Salt, Water, Yeast), Rusk (WHEAT Flour, Salt), Dried Onion, Sage, Onion Powder), Pigs in Blankets (38%) (Pork (79%), Water, Rice Flour, Salt, Dextrose, Vegetable Fibre, Stabiliser (Disodium Diphosphate), Preservative (Sodium SULPHITE, Sodium Nitrite), Caramelised Sugar Syrup, Parsley, Sage, Rosemary Extract, Antioxidant (Sodium Ascorbate, Ascorbic Acid), Yeast Extract, Flavouring, Paprika Extract. Sausage filled into Beef Collagen Casing (Collagen, Water, Cellulose).

Please be aware that our recipes or suppliers may occasionally change to ensure we have the best quality ingredients and flavour for our customers. We try to minimise these changes however more than one recipe could be available at the same time for a specific meal. Therefore, please refer to the label on the meal as this will provide the ingredients and allergens used within that specific recipe. If you have any questions or concerns, then please contact your local team. 

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