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We thought you might enjoy a recipe from our kitchens to make your Christmas Day extra special. Pigs in blankets are a Christmas classic, but as with any classic, the Paris House twist takes these to another level!


500g sausage meat
200g of your favourite cheddar cut into 5cm matchsticks
Streaky bacon
75g cooked chestnuts (chopped)
30g dried cranberries (chopped)
1/2 tsp chopped sage
1/2 tsp chopped thyme
Black pepper to taste
Cranberry sauce to serve


Mix the sausage meat, cranberry, chestnuts, herbs and seasonings together in a bowl, then transfer into a piping bag with a nozzle. Pipe portion sized sticks onto a tray and mould the sausage meat around each cheese stick, making sure the cheese is properly sealed at both ends.

Roll the frozen sausages individually in bacon and ballotine in cling film. Poach the sausages at 80c for 10-15 minutes and allow to cool. Fry the sage leaves in 50:50 butter and oil until bright green and crisp, remove onto paper to drain.

Remove the cling film from the sausages, dry well and fry with plenty of oil until golden and the bacon is crispy
Garnish with the crispy sage and serve whilst hot, with cranberry sauce.