Wartime Ration Recipe: Potato Piglets
We’ve all become accustomed to the pigs in blankets that turn up every year on our Christmas dinner plate or a famous outlet’s Sausage Roll (which we’re all craving right now because it’s closed!). Well, potato piglets may help to fuel that craving. They’re super easy to make, they taste great and they only use two ingredients, potatoes and sausages.
During World War II, food was scarce and the country had to put up with rationing. That meant people needed to get creative with the food they had available to them. Many people grew their own fruit and vegetables, like potatoes, and could use them in their meals. A recipe for Potato Piglets was printed in a leaflet distributed to households by The Ministry of Food and they are an important reminder that we shouldn’t waste food.
You will need:
- 6 medium washed potatoes
- 6 skinned sausages
- Cut a core out of the centre of each potato. You could use an apple corer.
- Stuff the centre with the sausage meat
- Bake in the oven at 180C or gas mark 6 for approximately 1 hour
- When cooked, serve with a side salad and for the kids, cut a slice of radish in half and place side by side on top of the potato to make the ears of the piglet!
The core of the potato can be used in soups, so nothing is wasted. Don’t forget to show us your potato piglets on Instagram, tag us @hydratem8