These pigs in blankets are the party food that never fails. Little cocktail sausages wrapped in crispy, golden bacon and baked until caramelised and sticky. They take less than ten minutes to prepare and every single one gets eaten before anything else on the table.
I have made this pigs in blankets recipe for Christmas parties, New Year gatherings, kids birthday parties and casual Friday night drinks more times than I can count. They suit every occasion and every crowd.
In this post I will walk you through the method, the best sausage and bacon combinations, tips for getting them perfectly golden, and how to make a big batch ahead of time so you are not in the kitchen while everyone else is having fun.
Table of Contents
Why this pigs in blankets recipe works
Simple as they are, there are a few things that separate a good pigs in blankets from a great one. This recipe gets every detail right.
- Perfectly caramelised bacon. A light brush of maple syrup or honey before baking gives the bacon a sticky, golden glaze that makes these pigs in blankets completely addictive.
- Crispy all the way around. Baking on a wire rack over a tray allows hot air to circulate around every side so the bacon crisps up evenly, not just on the bottom.
- Juicy sausage inside. The bacon wrapping locks in moisture so the cocktail sausage stays juicy rather than drying out in the oven.
- Ready in 25 minutes. This pigs in blankets recipe is one of the fastest party food options you can put together with minimal preparation.
A little story from my kitchen
I started making pigs in blankets for Christmas Eve every year when my kids were small. They would station themselves next to the oven and ask every two minutes if they were ready yet.
The year I added a brush of maple syrup over the bacon before baking was the year everything changed. The caramelised glaze made them so much better that I have never skipped it since.
Now this pigs in blankets recipe is a non-negotiable part of our Christmas spread. But honestly they are too good to save just for Christmas. I make them all year round whenever we have people over.
The key ingredients for this pigs in blankets recipe
Cocktail sausages
Cocktail frankfurts or mini pork sausages work best in this pigs in blankets recipe. Look for good quality ones from the deli section or butcher for the best flavour. The smaller and more uniform in size, the easier they are to wrap neatly.
Streaky bacon
Streaky bacon is essential here. It is thinner and fattier than middle bacon, which means it wraps more easily and crisps up better in the oven. Middle bacon is too thick and will not caramelise the same way in this pigs in blankets recipe. According to BBC Good Food, streaky bacon has a higher fat content that allows it to render and crisp up beautifully during cooking, making it the best choice for wrapping.
Maple syrup or honey
A light brush of maple syrup or honey over the wrapped sausages before baking creates a sticky, golden glaze as they bake. It also helps the bacon stick in place during cooking so the wraps do not unravel in the oven.
Ingredients you will need
- 500g cocktail frankfurts or mini sausages (about 24)
- 12 rashers streaky bacon, halved crossways
- 2 tablespoons maple syrup or honey
- 1 teaspoon Dijon mustard (optional, mixed into the glaze)
- Cracked black pepper to taste
This pigs in blankets recipe makes 24 pieces, enough for 8 to 10 people as part of a party spread.
How to make this pigs in blankets recipe step by step
- Preheat your oven to 200 degrees Celsius fan-forced. Place a wire rack over a large baking tray lined with foil for easy clean-up.
- Cut each rasher of streaky bacon in half crossways so you have 24 shorter pieces, one for each sausage.
- Wrap one piece of bacon firmly around each cocktail sausage, starting at one end and finishing at the other so the whole sausage is covered. Place seam-side down on the wire rack.
- Mix the maple syrup and Dijon mustard together in a small bowl if using. Brush the glaze generously over each wrapped sausage. Season with cracked black pepper.
- Bake for 18 to 22 minutes until the bacon is golden and caramelised and the glaze is sticky. Turn the pigs in blankets over halfway through baking for even colour on both sides.
- Remove from the oven and rest for 2 minutes before transferring to a serving platter. Serve immediately with your choice of dipping sauce.
Pigs in blankets troubleshooting
Here are the most common issues with this pigs in blankets recipe and how to fix them.
Bacon not crisping up
- Not using a wire rack. Baking directly on a flat tray means the underside sits in the rendered fat and steams rather than crisps. A wire rack is important for this pigs in blankets recipe.
- Oven not hot enough. Make sure the oven is fully preheated to 200 degrees before the tray goes in.
Bacon unravelling during baking
- Not placed seam-side down. Always place the wrapped sausages with the loose end of the bacon facing down on the rack. The weight holds it in place as the bacon cooks.
- Glaze helps too. The maple syrup acts as a natural glue. Apply it before baking and it will help the bacon stay wrapped.
Sausages bursting open
- Oven too hot or baked too long. Stick to 200 degrees and check from 18 minutes. The sausage skin can split if overcooked, but the bacon wrap usually holds everything together regardless.
Pigs in Blankets Recipe
Course: Party Food, AppetiserCuisine: AustralianDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesEasy pigs in blankets with cocktail sausages wrapped in crispy streaky bacon and brushed with a maple syrup glaze. The ultimate Australian party food ready in 25 minutes.
Ingredients
500 g cocktail frankfurts or mini sausages (about 24)
12 rashers streaky bacon, halved crossways
2 tablespoons maple syrup or honey
1 teaspoon Dijon mustard (optional)
Cracked black pepper to taste
Directions
- Preheat oven to 200 degrees Celsius fan-forced. Place a wire rack over a foil-lined baking tray.
- Cut each bacon rasher in half crossways to give 24 pieces.
- Wrap one piece of bacon firmly around each sausage. Place seam-side down on the wire rack.
- Mix maple syrup and mustard. Brush generously over each wrapped sausage. Season with pepper.
- Bake for 18 to 22 minutes, turning halfway, until bacon is golden and caramelised.
- Rest for 2 minutes then transfer to a serving platter. Serve with dipping sauce.
Notes
- Always use a wire rack: This is the single most important tip for this pigs in blankets recipe. It lets hot air circulate for crispy bacon all the way around.
- Seam-side down: Always place the wrapped sausages with the loose bacon end facing down on the rack so they do not unravel during baking.
- Make ahead: Wrap the sausages up to 24 hours ahead, cover and refrigerate. Brush with glaze and bake straight from the fridge, adding 2 to 3 extra minutes.
- Double the batch: This pigs in blankets recipe doubles easily. Use two racks on two trays and swap positions halfway through baking.
Dipping sauce ideas
This pigs in blankets recipe tastes great on its own but a good dipping sauce takes them to the next level.
Honey mustard
Mix two tablespoons of Dijon mustard with one tablespoon of honey. Simple, tangy and the classic pairing for pigs in blankets.
Tomato sauce
The classic Australian option. Good quality tomato sauce alongside a plate of pigs in blankets is always a crowd pleaser, especially with kids.
Aioli
Creamy garlic aioli pairs beautifully with the salty, sticky bacon. Use store-bought or make a quick version with mayonnaise, crushed garlic and lemon juice.
Make ahead and storage
This pigs in blankets recipe is one of the easiest party foods to prepare ahead of time.
Preparing ahead
Wrap the sausages in bacon up to 24 hours ahead and store covered in the fridge on the wire rack. Brush with the glaze and bake when needed, adding 2 to 3 extra minutes to account for the cold start.
Leftovers
Store any leftover pigs in blankets in an airtight container in the fridge for up to 2 days. Reheat on a wire rack in the oven at 180 degrees for 8 to 10 minutes to crisp the bacon back up.
Freezing
Freeze fully cooked and cooled pigs in blankets in a single layer before transferring to a bag. Reheat from frozen in the oven at 180 degrees for 12 to 15 minutes until hot through and crispy again.
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Frequently asked questions
Can I use regular sausages instead of cocktail sausages for this pigs in blankets recipe?
Yes. Cut regular pork sausages into thirds and wrap each piece in half a rasher of streaky bacon. The result is slightly larger than the classic version but works just as well for this pigs in blankets recipe.
Do I need to use a wire rack for pigs in blankets?
It is strongly recommended. A wire rack allows hot air to circulate around the bacon so it crisps up evenly on all sides. Baking directly on a flat tray means the bottom sits in rendered fat and goes soggy rather than crispy.
Can I cook pigs in blankets in an air fryer?
Yes. Place in a single layer in the air fryer basket and cook at 200 degrees Celsius for 10 to 12 minutes, turning halfway. They come out beautifully crispy and slightly faster than the oven method.
What is the best bacon for this pigs in blankets recipe?
Streaky bacon is the best choice because it is thinner and fattier than middle bacon, which means it wraps more easily around the sausage and crisps up to a better texture in the oven.
Can I make pigs in blankets without the maple syrup glaze?
Yes. The glaze adds a lovely sticky caramel finish but is optional. Without it, the bacon will still crisp up and the pigs in blankets will taste great. You can also substitute the maple syrup with honey, brown sugar or a little BBQ sauce for a different flavour.
This pigs in blankets recipe is one of those party food staples that earns its place on every spread. Make a double batch because a single one will not be enough.
Happy cooking from my Newcastle kitchen.
Ella x
