Pigs in Blankets at Christmas are essential — simple to make and perfect for festive feasting.
Roast turkey and all the other Christmas trimmings feel incomplete without these bacon-wrapped sausages. You can buy them ready-made, but rolling your own ensures each sausage gets a full, tasty strip of bacon — and they taste better homemade.
Why this is the best Pigs in Blankets recipe
⭐️ Small Christmas snacks of joy
⭐️ Can be made ahead of time
⭐️ Simple to make and tastier than shop-bought
What are Pigs in Blankets?
In the UK, Pigs in Blankets are simply sausages wrapped in bacon. They’re a beloved part of Christmas dinner but also work brilliantly as canapés or party snacks — try dipping them in baked Camembert for a crowd-pleasing combo.
In the US, the name usually refers to sausages wrapped in pastry or dough. If you prefer that style, you can make sausage rolls or puff pastry-wrapped bites instead.
Get my Christmas cookbook!
This Pigs in Blankets recipe comes from my book What’s For Christmas Dinner? — it collects easy, reliable recipes for festive meals.
Pigs in Blankets Ingredients
- Sunflower oil – A little oil helps stop the sausages sticking to the tray.
- Chipolata sausages – Choose your favourite sausages from a butcher, farm shop or supermarket. Cocktail sausages work if you want smaller bites.
- Streaky bacon – This is standard bacon in the US. Use smoked or unsmoked to suit your taste.
How to make Pigs in Blankets
1. Preheat the oven and prepare a baking tray with a little oil. Cut each rasher of streaky bacon in half so you have two shorter strips.
2. Wrap one bacon piece around each sausage from top to bottom, place them on the tray and bake until golden and cooked through.
Substitutions
- Vegetarian or vegan – Swap the sausages and bacon for plant-based alternatives to make meat-free Pigs in Blankets.
Storage
In the fridge: Once cooled, store in an airtight container for up to 3 days.
In the freezer: Freeze before or after cooking. Thaw thoroughly before reheating or finishing the bake.
To make ahead
Part-cook the Pigs in Blankets for 20 minutes (see the recipe instructions), then cool and cover them in the fridge. When ready to serve the next day, finish baking in a hot oven for 10–15 minutes until golden and heated through. They may need a little longer since they start cold.
More Christmas cracking recipes…
Light Bites
Brie and Cranberry Bites {The best Christmas Canapés}
Salmon Recipes
Smoked Salmon Pâté
Christmas Recipes
Prawn Cocktail Canapés
Side Dishes
Stuffing {with Sausage meat}
I’d love to hear how you got on — please rate the recipe and share your photos. Tag me on Instagram if you’d like to show your results.
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Pigs in Blankets
Ingredients
- 1 tbsp Sunflower oil
- 12 Chipolata sausages
- 120 g (4 oz) Streaky bacon, 6 rashers | Smoked or unsmoked
Instructions
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Preheat the oven to 180℃ fan / 200℃ / Gas Mark 6.
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Brush or wipe the base of a baking tray with the oil so the sausages don’t stick at the start of cooking.
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Using scissors, cut each rasher of streaky bacon in half. Wrap each sausage with a half piece of bacon.
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Place the wrapped sausages on the tray and bake for 25–30 minutes, until browned and cooked through.
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Notes
Bacon: This is standard streaky bacon (regular bacon in the US). Use smoked or unsmoked to taste.
To make ahead: Part-bake for 20 minutes, cool and refrigerate. Finish in a hot oven for 10–15 minutes before serving, ensuring they’re golden and piping hot.
Nutrition
Carbohydrates: 3g
Protein: 14g
Fat: 20g
Saturated Fat: 7g
Sodium: 1213mg
Nutrition information is an approximation and is per portion unless stated otherwise.
Additional Info
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