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Pigs in Blankets at Christmas are a MUST! So simple to make at home and are perfect for festive feasting.
What would roast turkey and all of our other favourite Christmas recipes be without these bacon-wrapped sausages served on the side?
Of course, you can buy these ready-rolled in the supermarket if you prefer, but I am quite happy to roll these easy Pigs In Blankets myself on Christmas Eve to make sure each one gets a full quota of bacon!
Why is this the best Pigs in Blankets recipe?
⭐️ Small Christmas snacks of joy
⭐️ Can be made ahead of time
⭐️ Simple to make and better than shop-bought
What are Pigs in Blankets?
In the UK, these are sausages wrapped in bacon, and they’re treated almost like a delicacy – we love them that much!
They’re traditionally eaten with all the other trimmings on our Christmas dinner plates, but these days we also eat them as canapés or in any way we can! (I love them dipped in Camembert, for example.)
In the US, Pigs in Blankets are something different. They are sausages (or hot dogs) wrapped in dough or pastry. I do have a recipe in my Christmas book that is along these lines – my Pigs in Blankets Sausage Rolls, which are made with puff pastry. Yum.
Get my Christmas cookbook!
This recipe is straight out of my ‘What’s For Christmas Dinner?’ book.
Pigs in Blankets Ingredients
- Sunflower oil – A little of this helps to make sure the sausages don’t stick to the oven tray.
- Chipolata sausages – The beauty of making these at home means you can choose your favourite type, either from a farm shop, butcher or supermarket. You could also use cocktail sausages, which are smaller, if you prefer.
- Streaky bacon – This is regular bacon in the US. You can use smoked or unsmoked, whatever you prefer.
How to make Pigs in Blankets
1. Preheat the oven and prepare the oil and baking tray, as per the full recipe below. Cut each piece of bacon in half, using one piece per sausage.
2. Wrap each sausage from top to bottom, then bake until cooked through.
Substitutions
- Vegetarian Pigs In Blankets – You can make these vegetarian or vegan. Simply replace the sausages and bacon for meat free alternatives.
Leftovers
In the fridge Store these, once cooled, in the fridge for up to 3 days.
In the freezer You can also pop these in the freezer before or after they’ve been cooked. Defrost them thoroughly when it’s time to eat them, and either reheat or cook them before serving.
To make ahead
Cook as per step 4 in the recipe below, but only for 20 minutes. Cool and cover them, then store in the fridge.
The next day, finish cooking them by baking in a hot oven for 10-15 minutes. (They will take a little longer than the total time above as they have been cold in the fridge.)
Ensure that they are golden brown and cooked through before serving.
More Christmas cracking recipes…
Salmon Recipes
Smoked Salmon Pâté
Christmas Recipes
Prawn Cocktail Canapés
Side Dishes
Stuffing {with Sausage meat}
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Pigs in Blankets
Ingredients
- 1 tbsp Sunflower oil
- 12 Chipolata sausages
- 120 g (4 oz) Streaky bacon, 6 rashers | Smoked or unsmoked
Instructions
- Preheat the oven to 180℃ fan/200℃/Gas Mark 6.
- Brush or wipe the base of a baking tray with the oil – the sausages will release some of the fat as they cook but this helps them not to stick initially.
- Using scissors, cut each piece of streaky bacon in half, so you end up with two shorter pieces. Wrap each sausage in a piece of streaky bacon.
- Put the wrapped sausages on the baking tray and bake for 25-30 minutes or until browned and cooked through.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
These look amazing, I am definitely using this recipe this year!