Pigs in Blankets
Often the first thing to disappear from the Christmas plate: chipolatas wrapped in streaky bacon, roasted until sticky and crisp.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 12 pigs in blankets
- Difficulty
- Easy
- Course
- Side
- Cuisine
- British
Ask a British family which Christmas side they would never go without and many will say pigs in blankets: small chipolata sausages wrapped in streaky bacon. They are easy to make ahead and freeze, which frees up time on the day.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 12 chipolata sausages
- 12 rashers of smoked streaky bacon (US: bacon)
- 1 tbsp runny honey, optional
- 1 tsp wholegrain mustard, optional
Equipment
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Method
- 1
Heat the oven to 200°C / 180°C fan / gas 6 / 400°F.
- 2
Stretch each rasher with the back of a knife, then wrap it around a chipolata in a spiral. Lay them on a baking tray, seam side down.
- 3
Roast for 25–30 minutes, turning once, until the bacon is crisp and the sausages are cooked through with no pink.
- 4
For sticky pigs in blankets, mix the honey and mustard, brush over for the last 5 minutes, and roast until glossy.
Tips
Wrap them up to a day ahead, or freeze them uncooked. Plan the oven space with our Christmas dinner oven plan, and serve alongside roast potatoes.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Bacon unwraps | Seam on top | Lay them seam side down, or use a cocktail stick |
| Bacon burnt before sausages cooked | Oven too hot | Cook at 180°C fan and cover with foil if needed |
Frequently asked questions
Can I make pigs in blankets ahead?
Yes. Wrap them up to a day ahead and keep them covered in the fridge, or freeze them uncooked and roast from frozen, adding about 10 minutes.
How do I know they are cooked?
The sausages should be cooked through with no pink meat. The Food Standards Agency advises the middle reaching 70°C (158°F) for 2 minutes.
Smoked or unsmoked bacon?
Either. Smoked streaky bacon gives a stronger flavour and crisps well.
Sources
- Cooking your food, Food Standards Agency (GOV.UK), 18 December 2017. Checked 6 October 2026.
Guides for this recipe
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Card photos: Mince pies baked in a bun tray, Jeremy Keith via Wikimedia Commons, CC BY 2.0, cropped; A chef's knife with a wooden handle, Frank Schulenburg via Wikimedia Commons, CC BY-SA 4.0, cropped; Kitchen knives held on a wall-mounted magnetic strip, Phil! Gold from Pikesville, MD, USA via Wikimedia Commons, CC BY-SA 2.0, cropped; Brussels sprouts and bacon being fried in a cast-iron pan, Wheeler Cowperthwaite via Wikimedia Commons, CC BY 2.0, cropped; An apple crumble in a glass baking dish, Jonathan Harker via Wikimedia Commons, CC BY 4.0, cropped; Scones split and topped with clotted cream and strawberry jam, Andy Li via Wikimedia Commons, CC0. All credits: image credits.