Pigs in Blankets: Crispy Bacon-Wrapped Sausages for Christmas Dinner

Few things disappear from the Christmas table as quickly as a tray of pigs in blankets. These little chipolata sausages wrapped in crisp streaky bacon are salty, smoky and utterly addictive, and they are easy to make for a crowd. The trick is getting the bacon crisp while the sausage stays juicy.

In this guide you will learn how to wrap them neatly, how to cook them for the crispiest results, how to glaze them and how to prepare them ahead. If you are planning a full festive meal, you will also like our sage and onion stuffing and our cranberry sauce.

What are pigs in blankets?

In Britain, pigs in blankets are small chipolata sausages wrapped in streaky bacon and roasted. They are served alongside the turkey, roast potatoes, stuffing and gravy as a classic part of the Christmas dinner, and they also work well at Sunday roasts and buffets.

The name can confuse visitors, because in the United States «pigs in a blanket» usually means cocktail sausages rolled in pastry. The British version is made with bacon, not dough.

Ingredients

This recipe makes 12 pigs in blankets, which serves around six people as a side.

• 12 chipolata sausages
• 12 rashers of thin streaky bacon
• 1 tbsp maple syrup or honey (optional)
• 1 tsp wholegrain mustard (optional)
• A few fresh thyme leaves (optional)

How to make them step by step

1. Stretch the bacon. Lay each rasher on a board and stretch it by running the back of a knife along its length. This makes it longer and thinner so it wraps better and crisps faster.
2. Wrap. Wrap each sausage in a rasher of bacon, starting at one end and spiralling tightly. Tuck the end underneath.
3. Arrange. Place the sausages on a baking tray, seam-side down, with space between them. Chill for 30 minutes if you have time.
4. Roast. Preheat the oven to 200°C (180°C fan, gas 6). Roast for 25 to 30 minutes, turning once halfway, until the bacon is crisp and the sausages are cooked through.
5. Glaze. Mix the maple syrup and mustard and brush over the sausages for the last 5 minutes of cooking. Sprinkle with thyme and serve hot.

Choosing the best sausages and bacon

The quality of the sausages matters more than you might think. Look for chipolatas with a high meat content, around 90 per cent or more, and a good seasoning of herbs and pepper. Cheaper sausages often shrink and release a lot of water, which can make the bacon soggy.

For the bacon, thin streaky rashers work best, because they wrap around the sausage and crisp up quickly. Smoked bacon gives a stronger flavour, while unsmoked is milder. Dry-cured bacon releases less water than wet-cured, so it browns better in the oven.

How to get crispy bacon and juicy sausages

Bacon takes longer to crisp than a chipolata takes to cook, so the key is to help the bacon along. Stretching the rashers, cooking at a high temperature and using a rack or a shallow tray all let the fat drain and the bacon brown.

For extra crispness, finish the pigs in blankets under a hot grill for the last 2 to 3 minutes. Watch them closely, as glazed bacon can burn quickly.

Tips for perfect results

• Choose thin streaky bacon. Thick rashers stay chewy.
• Do not overcrowd the tray. Give the sausages space so they brown rather than steam.
• Place them on a wire rack over a tray so the fat can drip away.
• Use good-quality sausages with a high meat content so they stay juicy.
• Always check that the sausages are cooked through, with no pink meat and juices running clear.

Variations

• Sage: tuck a fresh sage leaf under the bacon before wrapping.
• Cheese: slit the sausages and push in a thin strip of Cheddar.
• Pancetta or prosciutto: use thin slices for a more delicate wrap.
• Vegetarian: wrap vegetarian sausages in plant-based bacon or in thin slices of cooked courgette.
• Air fryer: cook at 190°C for about 12 minutes, turning once.

Glaze ideas

A glaze adds shine and sweetness. Maple syrup and wholegrain mustard is the easiest combination, but honey with a pinch of chilli, or redcurrant jelly warmed with a splash of water, also works well. Brush it on towards the end of cooking so it does not burn.

Make ahead, storing and freezing

Pigs in blankets are a good dish to prepare in advance. Wrap the sausages up to 24 hours ahead, cover them and keep them in the fridge. On Christmas Day, simply put them in the oven.

You can freeze them raw on a tray, then transfer to a bag once frozen, for up to a month. Cook from frozen, adding about 10 minutes to the roasting time. Cooked leftovers keep in the fridge for up to three days.

What to serve with them

Serve pigs in blankets with roast turkey, chicken or gammon, along with roast potatoes, vegetables and gravy. They also work as a party nibble with a dip of mustard or cranberry sauce. For more Christmas dinner ideas, see our guide to Christmas turkey recipe twists.

Using up leftovers

Leftovers are excellent the next day. Slice them into a sandwich with stuffing and cranberry sauce, chop them into a breakfast hash, or add them to a pasta bake. A Boxing Day sandwich with cold turkey and pigs in blankets is one of the great pleasures of the season.

Final thoughts

Pigs in blankets are simple, so the small details make the difference. Stretch the bacon, give the sausages room, roast them hot and glaze at the end, and they will be the first thing to vanish from the table. For more background, see this overview of pigs in blankets.

Frequently asked questions

How long do pigs in blankets take to cook?

About 25 to 30 minutes at 200°C (180°C fan). Check that the sausages are cooked through and the bacon is crisp.

Can I prepare pigs in blankets in advance?

Yes. Wrap them up to 24 hours ahead and keep them covered in the fridge, or freeze them uncooked.

Should I use smoked or unsmoked bacon?

Either works. Smoked bacon adds a bolder flavour, while unsmoked is milder and lets the sausage shine.

How do I stop the bacon unravelling?

Start and finish with the end of the bacon underneath the sausage and place the pigs in blankets seam-side down.