Sides – Pigs in Blankets

A great accompaniment to any roast dinner or as finger food during the day.

PREP: 15 min

COOK: 15 min



  • 8 Pork Chipolata Sausages
  • 8 Rashers of Dry Cured Streaky Bacon
  • 2 Tsp Dijon Mustard
  • 4 Tsp Clear Honey


  1. Using the back of a knife, stretch the bacon on a chopping board.  This makes the bacon a little thinner and will help the bacon stick to the sausage.
  2. Wrap the bacon around the sausages and secure with a cocktail stick
  3. Place the sausages onto a non-stick tray and put in a pre-heated oven at 160°c for approx 10 minutes.
  4. Place the sausages into a frying pan, add the honey and mustard and glaze gently over a low heat.
  5. Remove cocktail sticks with a spoon and serve.


Getting Ahead

  • Prepare all the pigs in blankets on Christmas Eve and leave refrigerated until required on Christmas Day.  This will help set the bacon around the sausage.

Chef’s Tip

  • Leave the cocktail sticks in until the last minute to avoid the bacon coming off during cooking and glazing.

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