Potato Piglets

This recipe is also derived from the same children's cook book as the macaroni and the corned beef hash.

Potato Piglets

This recipe was a tasty substitute for sausage rolls, although sausages were difficult to come by in wartime.

6 medium potatoes, well scrubbed

6 skinned sausages

Remove a centre core using an apple corer, from the length of each potato. Stuff the hole with the sausage meat. Bake the stuffed potatoes for about an hour at 220 °C, 400 °F, gas mark 6. Serve on a bed of chopped cabbage - raw or cooked

What did we use?

How to core your potato!

The end product!!

Moses, B&A. Wartime Cookbook: Food and Recipies from the Second World War 1939-45. Wayland, 1995