Easy Pigs in Blankets

These take under ten minutes to prepare and every single one gets eaten before anything else on the table. Little cocktail sausages wrapped in crispy, golden bacon and baked until caramelised and sticky.

I started making these for Christmas Eve when my kids were small, they would station themselves next to the oven asking every two minutes if they were ready. The year I added a brush of maple syrup before baking was the year everything changed, I have never skipped it since.

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

Makes 24 pieces, enough for 8 to 10 as part of a party spread. Use streaky bacon, not middle, it’s thinner and fattier and wraps and crisps far better. According to BBC Good Food, streaky bacon has a higher fat content that allows it to render and crisp up beautifully during cooking.

How to make pigs in blankets step by step

1. Preheat your oven to 200 degrees Celsius fan-forced. Place a wire rack over a large baking tray lined with foil.
2. Cut each rasher of streaky bacon in half crossways, giving 24 shorter pieces.
3. Wrap one piece of bacon firmly around each sausage. Place seam-side down on the wire rack, the weight holds it in place.
4. Mix the maple syrup and Dijon together if using. Brush generously over each wrapped sausage. Season with pepper.
5. Bake for 18 to 22 minutes, turning halfway, until golden and caramelised.
6. Rest for 2 minutes, transfer to a platter, serve with your dipping sauce of choice.

Pigs in Blankets Recipe

Recipe by Ella McKenzieCourse: Party Food, AppetiserCuisine: AustralianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Easy 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.

If it goes wrong: bacon not crisping means no wire rack, or the oven wasn’t hot enough, the rack is non-negotiable here. Unravelling in the oven means it wasn’t placed seam-side down. Sausages bursting means overcooked, check from 18 minutes.

Dipping sauces: honey mustard (two parts Dijon to one part honey), classic tomato sauce, or a creamy garlic aioli.

Storage: wrap up to 24 hours ahead and bake straight from the fridge, adding 2 to 3 minutes. Leftovers keep 2 days, reheat on a wire rack at 180 degrees for 8 to 10 minutes. Freeze fully cooked in a single layer, reheat from frozen at 180 degrees for 12 to 15 minutes.

Frequently asked questions

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