Pigs In Blankets With Honey & Mustard
Homemade pigs in blankets don’t get much better than this! Sweet & smoky with a sticky, honey & mustard glaze. Next level stuff!
You can’t have Christmas dinner without pigs in blankets! And these aren’t just your regular sausages wrapped in bacon, they’re also glazed in sweet & tangy honey mustard. They’re the perfect addition to a homemade Christmas dinner but they’re just as good served at any time of the year, on a Sunday roast. You can even make your pigs in blankets ahead of time then reheat & glaze them just before serving.
So in this recipe we’re making our own pigs in blankets, which is actually really easy to do; you just wrap sausages in streaky bacon! But you could buy them ready made from your butcher if you’d prefer. Then to cook them, we’re going to be roasting them in the oven to crisp up the bacon then we pour over our honey & mustard glaze and continue cooking until sticky & caramelised!
For more festive recipes, take a look at our collection of Christmas recipes! You’ll find all the classics here, including roast turkey, cranberry sauce, Christmas pudding, mince pies & lots more…
What Are Pigs In Blankets?
Pigs in blankets are one of the best parts of a Christmas dinner! Well in my opinion anyway… These are a staple part of Christmas here in the UK & are made by wrapping sausages in streaky bacon, which are then baked in the oven until crisp & golden. Oven cooking provides a great opportunity to glaze the sausages as well, which is what we’re doing in this recipe. I used honey & mustard but you could use maple syrup, marmalade or cranberry sauce.
What You’ll Need
- Sausages – You can make pigs in blankets with almost any sausage but I would recommend using chipolatas. These sausages are long & thin which means that you’ll get more bacon & sausage per portion!
- Bacon – Using streaky bacon is key here. I like to use smoked bacon but you can use unsmoked, if you’d prefer. They’ll taste great either way.
- Honey – We’re using runny honey for our glaze. If you haven’t got any, golden or maple syrup would make good alternatives.
- Mustard – Wholegrain mustard has a fairly mild flavour which makes it perfect for our glaze!
- Lemon Juice – Adding a small amount of lemon juice to our glaze cuts through the sweetness nicely.
How To Make Pigs In Blankets
Homemade pigs in blankets are really easy to prepare & cook! Simply wrap sausages in rashers of streaky bacon then bake in the oven. That’s all there is to it…
Step 1 – Thinning Out The Bacon
The first step is to thin & stretch the bacon out slightly. This will make the bacon crispier when it’s cooked & means that each sausage will be completely wrapped.
To do this, lay a rasher of bacon onto a chopping board, then run the back of a knife along the length two or three times. Don’t go crazy here, we don’t want the bacon too thin!
Step 2 – Wrapping Sausages
Time to wrap the sausages in the bacon. Here, we lay a chipolata onto the rasher of bacon then roll it up. If you like, you could hold the bacon in place with a couple of cocktail sticks, but I don’t find this necessary.
Step 3 – Cooking
Once all your sausages are wrapped in bacon, pop them onto a baking tray, drizzle with veg oil then cook at 200°c/392°f for 10 minutes. Next, brush the honey & mustard glaze all over then return to the oven & cook for another 5-10 minutes, until golden & sticky.
Honey & Mustard Glaze
This honey & mustard glaze couldn’t be easier! To make, simply mix together runny honey, wholegrain mustard & a squeeze of lemon juice. That’s it! To glaze the sausages, we brush the glaze all over them halfway through cooking. They are then cooked for a further 10 minutes or so, until super sticky & caramelised.
How To Reheat Pigs In Blankets
Although these pigs in blankets are best eaten straight away, they can be reheated! To do this, place them onto a lined baking tray, cover with foil & cook at 180°c/356°f until hot. Alternatively, you could make them into mac & cheese, using my leftover pigs in blankets mac & cheese recipe!
Frequently Asked Questions
Yes pigs in blankets can be made up to 3 days ahead of time, stored in the fridge & then reheated to serve. For this recipe, bake the pigs in blankets until cooked through then chill in the fridge until needed. To reheat, bake in the oven until hot then glaze with the honey & mustard.
Chipolata sausages are the best type of sausages for pigs in blankets & are also the classic choice. A good quality sausage makes all the difference, so I’d recommend visiting your local butcher.
Streaky bacon is best for pigs in blankets, either smoked or unsmoked!
You could use dijon mustard for honey & mustard instead of wholegrain. Or you could use a combination of dijon & wholegrain.
Cooking Pigs In Blankets In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…
To cook pigs in blankets in an Aga, place them on the bottom set of runners in the roasting oven & cook as per the recipe.
More Christmas Recipes To Try!
- Leftover Pigs In Blankets Mac & Cheese
- Sausage & Bacon Stuffing With Apricot & Pine Nuts
- Mulled Cider Roasted Pork Belly
- Spiced Pineapple Ham
- Christmas Gravy
- Deep Fried Camembert
- Classic Mince Pies
- Amaretto Frangipane Mince Pies
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Pigs In Blankets With Honey & Mustard
Equipment
- Large Baking Tray
- Pastry Brush
- Small Mixing Bowl
Ingredients
Honey & Mustard Glaze
- 50 g Honey
- 1 tsp Wholegrain Mustard
- 2 tsp Lemon Juice
Pigs In Blankets
- 12 Chipolata Sausages
- 12 Rashers Streaky Bacon Smoked Or Unsmoked
- 1 tbsp Vegetable Oil
Instructions
Honey & Mustard Glaze
- Place the honey, mustard & lemon juice into a small mixing bowl, mix to combine then set aside.
Pigs In Blankets
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Place a rasher of bacon onto a chopping board & stretch/thin it out slightly, using the back of a knife.
- Tightly wrap the bacon around a chipolata sausage then place onto a baking tray.
- Repeat with the remaining sausages & bacon.
- Drizzle the veg oil over the pigs in blankets then cook in the preheated oven for 10 minutes.
- Brush the sausages all over with the glaze then cook for a further 5-10 minutes, until golden & sticky.
- Serve immediately.
