Bacon Wrapped Sausages - Giant Pigs in a Blanket

Ingredients

• 12chipolatas
• 6 slicesback bacon (or 12 slices streaky bacon)
• 2 teaspoonshoney or maple syrup
• 2 teaspoonsbrown sugar

Instructions

1. 1

   Prepare the bacon

   If using back bacon, cut each slice in half along the line between the lean eye and the fattier section. Streaky bacon does not need cutting.

2. 2

   Heat the oven

   Preheat the oven to 220°C, or 200°C fan. Prepare 12 chipolatas.

3. 3

   Wrap the sausages

   Wind a piece of bacon around each sausage. For small cocktail sausages, cut the bacon strips in half if needed.

4. 4

   Arrange on a tray

   Line a baking tray with foil and space the bacon-wrapped sausages evenly across it.

5. 5

   Bake until cooked

   Follow the cooking time and temperature on the sausage packaging, or bake in the preheated oven at 220°C (200°C fan). Allow 20–25 minutes for cocktail sausages, 25–30 minutes for chipolatas or 30–35 minutes for Cumberland sausages.

6. 6

   Add sweetness

   For a sweeter finish, drizzle over 2 teaspoons of honey or maple syrup, or sprinkle with 2 teaspoons of brown sugar, during the final 8 minutes of cooking.

7. 7

   Serve as desired

   Serve for breakfast, lunch, as a starter, with dinner, as a snack or as a side dish.

What are pigs in blankets?

In British cooking, pigs in blankets are sausages wrapped in bacon, traditionally served alongside turkey at Christmas. This version uses chipolatas and can be made throughout the year as a snack, starter or side.

The combination works because the bacon browns around the sausages as they bake, adding a salty, crisp outside to the tender sausage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 176 calories, 7g protein, 2g carbs, 15g fat.

The sausages and bacon provide most of the protein and fat, while the small amount of honey, maple syrup or brown sugar contributes carbohydrates. Balance a serving with vegetables and a potato or bread side, depending on the meal.

Choosing the bacon

Back bacon: Cut each slice in half along the division between its lean and fatty parts, as directed. This gives you pieces to wrap around the chipolatas.

Streaky bacon: Use 12 slices and wrap one around each sausage without cutting. Its shape makes it easy to wind around the chipolatas.

Wrapping for an even bake

Keep the bacon snug around each sausage so it stays in place during baking, but avoid overlapping it too heavily. Space the wrapped sausages out on the foil-lined tray so the heat can circulate around them.

Checking doneness

Use the sausage packet's temperature and timing guidance when available, since sizes and products can vary. For chipolatas, the recipe gives a baking time of 25–30 minutes at 220°C (200°C fan).

The bacon should look browned and the sausages should be cooked through. If using cocktail or Cumberland sausages, follow their separate timing ranges in the method.

Adding a sweet finish

Honey or maple syrup gives the bacon a glossy, sweet edge, while brown sugar adds a more direct sprinkle of sweetness. Both are optional, and the recipe uses one option rather than requiring both.

Add the chosen sweetener for the final 8 minutes so it has time to coat the bacon without being in the oven for the full bake.

When to serve them

Serve them alongside a roast dinner as a festive-style side, or set them out as finger food for a gathering. They can also be served at breakfast, lunch or dinner, as the recipe suggests.

For a more complete plate, pair them with vegetables and a starchy side such as potatoes or bread.

Recipe notes & tips

• Use the sausage packaging as your guide if its cooking instructions differ from the general timings.
• Line the tray with foil to make it easier to collect bacon drippings and clean up.
• Leave space between the wrapped sausages instead of packing them tightly together.
• Choose either honey or maple syrup, or brown sugar, for the optional sweet finish.
• If your bacon strips are too long for cocktail sausages, halve them before wrapping.

Variations

• Use streaky bacon: Wrap one of the 12 slices around each chipolata.
• Try back bacon: Cut 6 slices in half along the lean and fatty sections before wrapping.
• Add honey: Drizzle 2 teaspoons over the sausages during the final 8 minutes.
• Use maple syrup: Swap it for the honey for a different sweet finish.
• Sprinkle brown sugar: Use 2 teaspoons in place of the syrup during the final 8 minutes.

Common mistakes to avoid

• Using whole back-bacon slices: Cut them in half along the lean and fatty sections as directed.
• Wrapping cocktail sausages with full strips: Halve the bacon strips if they are too large.
• Crowding the tray: Space the sausages evenly so they are not packed together.
• Guessing the cooking time: Check the sausage packaging or use the timing for its type.
• Adding the sweetener too early: Apply it only during the final 8 minutes of baking.

How to store

Cool leftovers and refrigerate them in a covered container, then use within 3 days. Reheat in an oven until piping hot throughout; the bacon may be less crisp after storage.

Frequently asked questions