Pigs in blankets
Crispy, salty, and completely irresistible, pigs in blankets are the little festive favourite that always disappears first. Juicy chipolatas wrapped in smoky streaky bacon, roasted until golden and caramelised, they bring that perfect mix of crunch and savoury richness to any table. Whether you’re serving them as part of a Christmas dinner, adding them to a buffet spread, or sneaking a few straight from the tray, these bite‑sized beauties are guaranteed crowd‑pleasers.
I always find the shop‑bought ones expensive — and never enough to go round — so I started making my own, which is not only cheaper but far more generous and delicious
When are these good for?
They’re delicious with a roast chicken dinner, right at home on a festive spread, and always popular on a buffet. And honestly, they’re so good I’ve happily made a plate of them my whole meal — with crispy roast potatoes, veg and gravy..
Pigs in blankets
Ingredients
- 12 chipolata sausages
- 14 rashers of streaky bacon
Instructions
- Preheat the oven to 200°c / gas 6.
- Cut the sausages and rashers of bacon in half.
- Wrap the chipolatas with a piece of bacon and arrange on a baking tray with the bacon overlap on the bottom, spaced well apart.
- Roast in the oven for 18 – 22 mins until the chipolatas are cooked through.