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Pigs in Blankets

6 serving

35 min

Pigs in a blanket (known in the UK as small sausages wrapped in bacon) are a classic holiday side dish and party snack. They require just two ingredients and are incredibly easy to make.

Ingredients:

  • 12 Chipolata sausages: (Small pork sausages are ideal; cocktail sausages can also be used)

  • 6-12 rashers of streaky bacon: (You will need approximately half a rasher per sausage, depending on the size of the bacon and sausage)

  • Optional glaze: 1 tbsp honey and 1 tsp wholegrain mustard for a sticky, sweet finish

Equipment

  • Baking tray or roasting tin

  • Parchment paper

Instructions:

  1. Preheat the oven: Preheat your oven to 200°C (180°C fan/gas 6). Line a shallow baking tray with parchment paper for easier cleanup.

  2. Prepare the bacon: Cut each rasher of streaky bacon in half width-wise to get two shorter strips. For crispier results, you can use the back of a knife to stretch each piece of bacon slightly to make it thinner and longer.

  3. Wrap the sausages: Take one chipolata sausage and wrap a piece of bacon tightly around its middle, rolling from one end to the other. Place the wrapped sausage on the baking tray with the bacon seam underneath to prevent it from unrolling during cooking. Repeat with all the sausages.

  4. Add glaze (optional): If using a glaze, mix the honey and mustard in a small bowl. Brush the mixture over the top of the wrapped sausages before baking.

  5. Bake: Cook in the preheated oven for 20-30 minutes, or until the sausages are cooked through and the bacon is crispy and golden brown. You may want to turn them halfway through cooking to ensure even browning.

  6. Serve: Remove from the oven and transfer to a serving dish. Serve warm with your favorite dipping sauces, such as cranberry sauce or onion chutney.

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