Bacon wrapped pigs in a blanket

When you think of a festive dinner, what's one of the first side dishes that springs to mind? If you're a Brit, up amongst your favourites is almost certainly bacon wrapped pigs in a blanket!

These pork chipolata sausages wrapped in an unsmoked streaky bacon slice are a popular feature on the table on Christmas day, and can be incredibly moreish.

If you're reading this from the US, you've no doubt noticed that British pigs in blankets are different from the American versions, which are typically wrapped in pastry or the dough from a can of crescent rolls.

Funnily enough, when we Brits wrap sausages in pastry, we call that a sausage roll. Ah, the fun of two nations separated by a common language!

Anyway, no matter what you choose to call them, these little bites are utterly delicious and make for the perfect easy appetizer.

They also make great leftovers for Boxing Day sandwiches or snacking.

With this recipe, you'll learn the traditional way to make pigs in blankets, plus my favourite addition to add festive flavour during baking: a little fresh rosemary. The rosemary infuses the bacon during cooking, making them taste extra special.

Here's how to make them.

Instructions

Preheat the oven to 200C (180C fan)

Take one of your sausages.

Wrap with two strips of bacon, overlapping as you go so that they are covered from end to end.

If your sausages are very small, you might only need one piece of bacon but don't wrap too tight or the bacon strip will split as it cooks and contracts.

Repeat until all of your sausages are wrapped, laying them on a lightly greased baking dish as you go. Aim to position them so that any end pieces of bacon are tucked underneath.

Prick each sausage 3-4 times along the length with a cocktail stick. This just helps to make absolute certain that the sausages won't swell too much during cooking.

Lay the rosemary sprigs on top, reserving a few small pieces for later.

Season with salt and pepper.

Bake for 15 minutes, then remove from the oven. You'll find quite a lot of fat and liquid has pooled in your tray.

Carefully drain away the excess fat before turning each of your sausages over.

Return to the oven for another 15 minutes until the bacon is crisp and golden brown.

Shake off the rosemary and drain on paper towels.

Cut the sausages in half with a sharp knife and pile them high on a plate, dotted with the fresh rosemary you reserved earlier.

These little beauties won't last long so be sure to make lots to serve on the big day!

What are your favourite side dishes for a festive dinner?

Pointers, tricks and troubleshooting tips for the perfect bacon wrapped pigs in blankets

Are bacon wrapped pigs in blankets easy to make?

These pigs in blankets are so easy to put together and are the perfect addition to any Christmas dinner spread.

They are always a firm favourite in our house and it's lovely to be able to give them a handmade feel and make them yourself. That's why they're so many Brits' go-to appetizer recipe!

Will I need any special equipment for this recipe?

Everything you need should be easy to find in most kitchens. The main thing you’ll need a baking sheet to cook the pigs in blankets on. Head down to the recipe card below for the full list of equipment. 

Where can I buy chipolata sausages?

You should be able to find chipolata sausages in most supermarkets, or at your local butchers. They are usually thinner and shorter than regular butchers sausages, and simply seasoned with salt and pepper.

Pork chipolata sausage are the perfect size to make pigs in blankets. The are thin, which means they cook more quickly that full-size sausages, and one cooked and sliced in half, make perfect little bites.

How can I tell if bacon has gone off?

As bacon has been cured it usually has a longer shelf life than other fresh meat.

The first step would be to check the Use By Date, if you’ve got your bacon from the butchers ask them for a Use By Date when you buy it. This should give you a pretty good idea if the bacon is still safe to eat.

If it's past the Use By Date it's no longer safe to eat.

Check it's been stored correctly, in the fridge and the packaging isn’t damaged.

Fresh bacon will look pink, with white fat, if it looks grey or discoloured this is a sure sign it's past its best.

To the touch, it should feel firm and moist, not slimy. And there shouldn't really be much odor, any rancid or sour smells and the meat should be discarded.

Are bacon wrapped pigs in blankets suitable for vegetarians or vegans?

As this recipe is entirely made with meat it is definitely not suitable for vegetarians or vegans.

If you wanted to try and make this vegetarian or vegan you could use plant-based meat alternatives to recreate this classic side dish.

I haven’t tried this recipe with vegan alternatives so let me know how you get on!

When cooking for a mix of meat-eaters and none meat-eaters make sure to use separate trays to cook the pigs in blankets, and serve them separately, let people know which is which. 

Is this bacon wrapped pigs in a blanket recipe gluten-free?

As long as you use gluten-free sausages this recipe should be suitable for someone who needs to avoid gluten in their diet. 

Are bacon wrapped pigs in blankets keto-friendly?

Yes, pigs in blankets are very low in carbohydrates so totally keto-friendly, tuck in! 

Are bacon wrapped pigs in blankets safe to eat while pregnant?

There isn’t anything in this recipe that would usually be a problem for a pregnant woman, make sure these pigs in blankets are made with fresh ingredients and good food hygiene has been followed when cooking them.

If you have any worries or concerns please speak to a qualified health professional, this website does not offer medical advice.

What goes well with bacon wrapped pigs in blankets?

There's something so inviting about pigs in blankets, it always seems to be the plate that empties first, they quickly disappear. Give them a bit of competition with this onion pudding or mini baked potatoes. 

I haven’t got rosemary, can I use a different herb?

Rosemary works so well in this recipe to infuse that lovely herby aroma into the bacon adding depth and an extra level of flavour. Most other herbs are too green and leafy to be cooked in this way, if you tried to use basil or parsley it will just burn, unfortunately.

If you don’t have any rosemary you could use a few cloves of garlic to infuse more flavour. Break apart a bulb of garlic, and get about 6 cloves, leave the skins on, and spread them in amongst the sausages. 

Can I add extra spice to this recipe?

If you like something spicier you could brush the pigs in blankets with a mustard wash, mix 1 tablespoon of whole-grain mustard with 1 tablespoon of olive oil, and spread over the pigs in blankets before you roast them. 

How should I store bacon wrapped pigs in blankets?

Once cooled any leftovers need to be kept in the fridge in an airtight container.

How long do bacon wrapped pigs in blankets keep?

Any leftovers stored properly in a sealed container in the the fridge for three days.

This assumed that you put them in the fridge as soon as they were cooled. If you had the bacon wrapped pigs in blankets sitting out on the counter for more than an hour after baking, any leftovers should be discarded.

Can I leave bacon wrapped pigs in blankets out on the counter?

No, other than serving these pigs in blankets need to be kept in the fridge. 

Can I make bacon wrapped pigs in blankets ahead?

You can prepare the pigs in blankets the night before, and keep them in a sealed container until you’re ready to cook them. 

I find these are best served freshly cooked but they do reheat ok if you need to get more ahead.

Cook them the day before, cool, and store in the fridge. About 15 minutes before you want to serve them put them back onto a baking tray and into the oven to warm through, make sure they are piping hot, or 71 C / 160F inside if you have a probe thermometer.  

Can I keep bacon wrapped pigs in blankets in the refrigerator?

Yes, leftover pigs in blankets need to be kept in the fridge, well covered or in a sealed container. 

Can I freeze bacon wrapped pigs in blankets?

Yes if you don’t think you’ll get through all your leftovers you can freeze these pigs in blankets.

If you want to freeze some make sure to do so as soon as possible after cooking to ensure they are being kept at their best.

Pop your pigs in blankets into a freezer bag, labeled with the date and what's inside. They will keep in the freezer for up to 1 month. Thaw out in the fridge overnight, and reheat thoroughly before eating. Once thawed they need to be consumed within 24 hours. 

What is the best way to reheat bacon wrapped pigs in blankets?

I find the best way to reheat pigs in blankets is in the oven. You can use the microwave but the bacon might not be so crispy.

Preheat the oven 180C/350F(160C fan) put the pigs in blankets onto a baking sheet and pop into the oven for about 10-15 minutes until piping hot inside, if you have a probe thermometer check the internal temperature has reached 71C/160F before serving. 

Can I make bacon wrapped pigs in blankets in a different quantity?

Yes by all means, if you need to make enough for a big family buffet or a simple dinner for just a few and you still want all the trimmings, follow these easy steps.

Head down to the recipe card below where you’ll see the servings are set to 24, which uses 12 chipolata sausages.

Click on the number of servings and a handy little slider will pop up that you can move up or down to get the number of pigs in blankets you wish to make. This will amend the ingredients automatically for you. 

How can I make sure these bacon wrapped pigs in blankets are perfectly cooked?

You’ll know when your pigs in blankets are cooked to perfection when the bacon is crisp and brown and the internal temperature of the sausages has reached at least 71C/160F. 

Why did my bacon wrapped pigs in blankets turn out burnt?

Perhaps the pigs in blankets were left in the oven too long. I find it helps to set a timer to remind me to check on things in the oven. Particularly when there is a lot going on.

You can usually find someone who likes their bacon very crispy so all is not lost, perhaps cut off any really badly burnt bits. 

Why did my bacon wrapped pigs in blankets turn out undercooked?

It can be difficult when you’re preparing a roast with lots of elements to not keep opening the oven door. Try and avoid this as much as possible because it will mean things won’t be cooking at the right temperature.

If you can, time things going in and out of the oven at the same times, and as best you can keep an eye on things through the door rather than opening it multiple times.

Pigs in blankets are quite forgiving and can be left in the oven longer if they are not done. 

Why did my bacon wrapped pigs in blankets taste bland?

WIth the added rosemary these pigs in blankets should taste quite flavourful. Next time why not try and flavoured sausage like sage and onion, or use smoked bacon if you want more depth. 

How can I add/change the flavours in this dish?

For this recipe, you can play around with the type of sausage you use. Mini hot dogs could work really well as would small cocktail sausages.

Little sausages are best because they cook safely through more quickly, meaning you don't have to risk overcooking your bacon, and you get lovely bitesize treats.

If you prefer to use smoked bacon, then go right ahead. You could even add a brown sugar glaze, or a maple syrup and mustard glaze for extra heat and flavour.

Or you could really mix things up and use dates instead of sausages to create devils on horseback, which are delicious with the rosemary.

What is the origin of bacon wrapped pigs in blankets?

The origin of pigs in blankets is not entirely clear, and in the UK it seems we are unusual compared to most other countries where pigs in blankets would be sausages wrapped in dough or croissant pastry rather than bacon.

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More Christmas recipes to try

For more ideas for a Christmas dinner or festive party, visit my festive makes section.