United Kingdom 
Pigs in blankets are non-negotiable on a British Christmas table. These bacon-wrapped chipolatas sit alongside the turkey, roast potatoes, and stuffing with the same authority as any main event. The concept is simple: a small pork sausage wrapped in a rasher of streaky bacon, then roasted until the bacon crisps up and the sausage caramelises at the edges. That combination of salt, fat, and smoke is why people fight over the last few on the serving platter.
The dish has been a fixture of British Christmas dinners for generations, appearing across the country in virtually the same form regardless of region. Chipolatas (thin, mild pork sausages) are the traditional choice; good-quality streaky bacon gives the best fat-to-meat ratio for crisping. The only variable worth debating is whether to add a glaze. A brush of honey or maple syrup in the last few minutes of roasting deepens the caramelisation without turning them sweet.
This recipe scales easily: multiply as needed, cook in a single layer, and resist the urge to cover the tin. Steam is the enemy of crispness.
Equipment
Instructions
Tap each step to track your progress
- 1
Preheat the oven to 400 F (200 C / 180 C fan). Lightly grease a large roasting tin or baking dish with the oil or goose fat.
- 2
Lay the bacon strips flat on your work surface. Place a chipolata at one end of each strip and roll it up firmly, overlapping the bacon as you go. The bacon should wrap around the sausage with the seam underneath.
- 3
Arrange the wrapped sausages seam-side down in the roasting tin in a single layer with a small gap between each one. Crowding them will steam rather than roast.
- 4
Season lightly with black pepper. The bacon brings plenty of salt, so hold back unless you know your brand is mild.
- 5
Roast for 20 minutes until the bacon is starting to colour and the sausages are cooked through.
- 6
If using the glaze, mix the honey and mustard together and brush over the pigs in blankets. Return to the oven for a further 5 minutes until deeply golden, sticky, and caramelised at the edges.
- 7
Remove from the oven and rest for 2 minutes in the tin before serving. This lets the bacon fat redistribute and the skins firm up slightly.
Tips & Tricks
Use thin-cut streaky bacon, not back bacon
Back bacon is too thick and too lean to wrap neatly or crisp properly. Streaky bacon has the fat content needed to baste the sausage as it renders. Thin-cut wraps more tightly and crisps faster.
Don't pierce the sausages
Piercing chipolatas before cooking causes the fat and juices to leak out, leaving you with a drier sausage and a greasy tin. Leave the casings intact and let them cook undisturbed.
Make them ahead on Christmas morning
You can wrap the sausages the night before, cover the tin with cling film, and refrigerate overnight. Pull them out 20 minutes before roasting to take the chill off, then cook as directed. This is one less thing to do when the kitchen is at peak chaos.
Goose fat over vegetable oil
If you have goose fat in the tin from your roast potatoes, use a thin smear in the pigs in blankets tin too. It adds a subtle richness and helps the bacon colour more evenly than neutral vegetable oil.
Size consistency matters
Try to use sausages that are similar in size so they cook at the same rate. If your chipolatas vary in thickness, the thinner ones will be overdone before the thicker ones are ready.
Troubleshooting
The bacon isn't crispy, it's chewy and pale
The tin is overcrowded or the oven temperature is too low. Arrange the sausages with gaps between them and make sure your oven is fully up to temperature before the tin goes in. Fan-assisted ovens work better here as the circulating air helps render the fat evenly.
The sausages burst open during cooking
The oven is running too hot, or the sausages were wrapped so tightly the casing has nowhere to expand. Try cooking at 375 F (190 C) instead, and don't roll the bacon too firmly. A small split is normal; the sausage falling apart completely means the heat is too aggressive.
The bacon came unrolled in the oven
The seam wasn't placed face down, or the bacon was wrapped too loosely. Arrange them seam-side down in the tin and press gently. If the rashers are very short, use a cocktail stick to secure the end before roasting; remove before serving.
The glaze burned before the sausages are cooked through
You applied the glaze too early. Always add any honey or maple-based glaze in the final 5 minutes only. Sugar burns fast at high heat. If the tops are catching before the sausages are done, loosely tent with foil for the last few minutes.
Variations
Honey and Mustard Glaze
Mix 2 tbsp runny honey with 1 tsp wholegrain mustard and brush over the pigs in blankets for the final 5 minutes of roasting. The mustard cuts through the sweetness and adds a gentle sharpness that works well against the fatty pork and bacon.
Maple and Sage
Replace the honey glaze with 2 tbsp maple syrup mixed with 1 tsp finely chopped fresh sage. Brush on in the last 5 minutes. The sage perfumes the fat and adds an aromatic quality that makes the dish feel more elevated for a dinner party.
Smoked Paprika Rub
Before wrapping, dust the chipolatas lightly with smoked paprika and a pinch of cayenne. No glaze needed. This adds a gentle heat and a deeper colour to the finished sausages, working particularly well if you're serving them as party nibbles rather than a Christmas dinner side.
Gluten-Free
Most plain chipolatas are naturally gluten-free, but always check the label as some brands include rusk or filler. Use a certified gluten-free chipolata and standard streaky bacon. The rest of the recipe is unchanged.
Serving & Gifting
Pigs in blankets belong on the Christmas dinner plate next to roast turkey, stuffing, and roast potatoes. Serve immediately from the oven while the bacon is still crackling. They also work as party food: pile them into a bowl lined with parchment and put a pot of wholegrain mustard alongside for dipping. For buffets or Christmas gatherings, keep them warm in a low oven (250 F / 120 C) for up to 30 minutes without significant loss of texture.
Storage & Freezing
Cooked pigs in blankets keep in an airtight container in the fridge for up to 3 days. Reheat in a 375 F (190 C) oven for 10 minutes to revive the bacon crispness; microwaving makes the bacon rubbery. They freeze well before or after cooking: freeze raw assembled sausages on a tray, then transfer to a bag once solid. Cook from frozen at 375 F for 30 to 35 minutes. Do not refreeze previously frozen sausages after cooking.
Common Questions
What are pigs in blankets?
Pigs in blankets are small pork sausages (chipolatas) wrapped in streaky bacon and roasted until the bacon is crispy and the sausage is cooked through. In the United Kingdom they are a traditional Christmas dinner side dish, served alongside roast turkey and other trimmings.
How long do pigs in blankets take to cook?
At 400 F (200 C), pigs in blankets take 20 to 25 minutes in the oven. Add 5 minutes if cooking from chilled and 30 to 35 minutes if cooking from frozen. The bacon should be deeply golden and slightly crisp at the edges when done.
Can I make pigs in blankets ahead of time?
Yes. Wrap the sausages in bacon, arrange them in the roasting tin, cover with cling film, and refrigerate for up to 24 hours. Remove from the fridge 20 minutes before cooking. You can also freeze them raw for up to 2 months.
What sausages should I use for pigs in blankets?
Chipolatas are the traditional British choice: thin, mild pork sausages that cook quickly and wrap neatly. If you can't find chipolatas, use the thinnest pork breakfast sausages available. Avoid thick bangers or Italian sausages as they take longer to cook and the bacon can burn before the sausage is done.
Can I cook pigs in blankets in an air fryer?
Yes. Arrange in a single layer in the air fryer basket and cook at 375 F (190 C) for 12 to 15 minutes, turning once halfway through. The bacon crisps up well and the whole thing is faster than the oven, though the batch size is limited by the basket size.
Are pigs in blankets gluten-free?
Not always. Many chipolata sausages contain rusk (a wheat-based filler) as a binder. Check the label carefully and choose a certified gluten-free chipolata if needed. Streaky bacon and the glaze ingredients in this recipe are naturally gluten-free.
