📝 About This Recipe
The quintessential centerpiece of a British Christmas feast, these elevated Pigs in Blankets transform a humble side dish into a gourmet revelation. We pair premium chipolata sausages with dry-cured streaky bacon, elevated by a sticky maple-mustard glaze and aromatic woody herbs. Each bite offers a symphony of salty, sweet, and smoky flavors that capture the very essence of winter solstice comfort.
🥗 Ingredients
The Pigs & Blankets
- 12 pieces Pork Chipolata Sausages (high-quality, high meat content)
- 12 rashers Smoked Streaky Bacon (dry-cured, thin-cut)
- 4 sprigs Fresh Rosemary (cut into 1-inch pieces)
- 12 pieces Fresh Sage Leaves (halved)
The Festive Glaze
- 3 tablespoons Maple Syrup (Grade A dark preferred)
- 1 tablespoon Wholegrain Mustard (for texture and tang)
- 1 teaspoon Balsamic Vinegar (to balance the sweetness)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving
- 1 pinch Maldon Sea Salt (for finishing)
- 1/4 cup Fresh Cranberries (for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 200°C (400°F/Gas Mark 6). Line a large, heavy-duty baking sheet with parchment paper or a silicone mat to prevent the sugar in the glaze from sticking.
-
2
Prepare the sausages by cutting each of the 12 chipolatas in half crosswise to create 24 bite-sized 'pigs'.
-
3
Lay the bacon rashers on a cutting board. Use the back of a chef's knife to gently stretch each rasher slightly, then cut them in half crosswise to create 24 short strips.
-
4
Place a small piece of rosemary or half a sage leaf against a cocktail sausage.
-
5
Starting at one end, wrap a strip of bacon tightly around the sausage and herb, ensuring the bacon overlaps itself to stay secure. No toothpicks should be necessary if wrapped tightly.
-
6
Place the wrapped sausage onto the prepared baking sheet, seam-side down. This weight ensures the bacon doesn't unravel during the initial cook.
-
7
Repeat the process for all 24 sausages, spacing them at least half an inch apart on the tray to allow for even browning.
-
8
Slide the tray into the center of the oven and roast for 15 minutes. The bacon should be starting to render and the sausages should be turning opaque.
-
9
While the sausages roast, whisk together the maple syrup, wholegrain mustard, balsamic vinegar, and black pepper in a small bowl until emulsified.
-
10
Remove the tray from the oven. Using a pastry brush, generously coat each pig in blanket with the maple-mustard glaze.
-
11
Return the tray to the oven for another 10-12 minutes. Keep a close eye on them; the sugar in the maple syrup can go from caramelized to burnt quickly.
-
12
The dish is ready when the bacon is crisp and mahogany-colored, and the glaze is bubbling and sticky.
-
13
Remove from the oven and let rest for 3-5 minutes. This allows the glaze to set and become even stickier.
-
14
Transfer to a warmed serving platter, sprinkle with a touch of flaky sea salt, and garnish with fresh cranberries and extra rosemary sprigs for a festive look.
💡 Chef's Tips
Use dry-cured bacon as it contains less water and won't shrink as much or become 'soggy' in the oven. Stretching the bacon with the back of a knife (called 'spanning') makes it thinner and easier to wrap tightly. If you prefer a spicy kick, add a pinch of cayenne pepper or a teaspoon of Sriracha to the glaze. Prepare these up to 24 hours in advance and keep them covered in the fridge; just glaze them during the final stage of cooking. Avoid using 'water-added' sausages, as they will leach liquid and prevent the bacon from crisping properly.
🍽️ Serving Suggestions
Serve alongside a classic roast turkey with all the traditional trimmings. Pair with a chilled glass of dry Sparkling Cider or a festive Cranberry Mimosa. Offer a side of spicy apple sauce or honey-mustard dip for extra indulgence. Arrange on a wooden board with baked Camembert for the ultimate winter appetizer. Leftovers make a fantastic addition to a 'Boxing Day' bubble and squeak.