Pigs In Blankets: A Christmas party treat

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These pigs in blankets bring together crispy, caramelized bacon and juicy little sausages wrapped into bite-sized perfection. The outside crisps up beautifully, while the inside stays soft, savory, and ridiculously satisfying—exactly what you want on a cold December evening with a drink in hand.

What makes these different is the sticky glaze. I use a mix of wholegrain mustard and maple syrup to coat the bacon-wrapped sausages before roasting. It turns everything golden, glossy, and just the right amount of sweet-meets-salty. It’s not just a side dish—these are the first things people grab at any gathering.

I’ve tried plenty of versions over the years, but brushing on that glaze halfway through baking makes all the difference. The bacon gets lacquered and crisp, while the glaze soaks into the sausages just enough. It’s my go-to party trick now, and it never fails.

The Bacon Matters More Than You Think

I always use streaky bacon, not back bacon. It crisps up better and wraps more snugly around the sausages without overpowering them. Thin-cut is ideal, because thick slices can stay chewy instead of crisping. If it’s too fatty, the whole bite becomes greasy. If you’re prepping these for a crowd, par-cook the bacon for a few minutes first—it helps lock in shape and texture.

I wrap each sausage with a single strip, starting diagonally and spiraling down, making sure the ends are tucked underneath. This helps them hold their shape while roasting. You don’t need toothpicks if you nestle them close together on the tray.

The Maple-Mustard Glaze Seals It All In

This glaze has just three ingredients but adds so much. I use maple syrup, wholegrain mustard, and a splash of cider vinegar. The mustard brings texture and a gentle heat, the vinegar cuts the sweetness, and the maple makes everything glossy and golden.

Don’t glaze too early or it can burn. I brush half the glaze on when they go in the oven, and the rest halfway through. It creates layers of stickiness and shine. If you’re scaling up, double the glaze and warm it slightly so it’s easier to brush.

Don’t Skimp on Sausage Quality

These live or die by the sausage. I use chipolatas—they’re thinner than regular sausages and cook through without splitting. Go for pork with a decent fat content, but nothing overly processed or too herby. If your sausages have too many spices, they’ll clash with the glaze.

Fresh sausages make a difference. I avoid frozen ones for this recipe—they release too much water as they cook and mess up the texture. If you want a twist, try using pork and apple or a little black pepper in the sausage mix. Just stay away from anything smoky—the bacon already covers that.

Roasting Time and the Sizzle to Listen For

These roast in a hot oven—250°C (480°F) or as hot as your oven goes. I like using a wire rack set over a baking tray so the fat drips away and the bacon crisps underneath too. The first ten minutes are all about getting that initial sizzle. You’ll hear it—the bacon starts to contract and stick to the sausage.

After 10 minutes, that’s when I flip them and brush with the second layer of glaze. They go back in for another 10–12 minutes, and that’s when the color really develops. You’re looking for bubbling glaze and darkened edges on the bacon.

Let them rest just five minutes out of the oven. That helps the glaze set into a sticky, shiny coating, and the sausages won’t burn your fingers when you grab one straight off the tray (because you will). You can keep them warm in a low oven if needed, but don’t cover them or the bacon loses its crunch.

Serving Notes and Simple Ways to Store Leftovers

I always serve these straight from the tray. They go quickly, so no need to fuss with a platter. I sometimes scatter over a few fresh thyme leaves for color, but honestly, they don’t need dressing up. If I’m pairing them with something, it’s usually a pot of cranberry mustard or a sharp apple chutney on the side.

They’re best hot and fresh, when the bacon has that crisp edge and the glaze is still tacky. But leftovers do reheat well. I pop them back into a hot oven for 5–8 minutes to bring the crisp back—never microwave them unless you like limp bacon.

If you’re making ahead, cook them fully and cool on a wire rack, then store in an airtight container in the fridge. They keep for three days easily. You can also freeze them cooked, then reheat from frozen at 200°C until piping hot and crispy.

Why These Deserve a Spot on Every Holiday Spread

These aren’t just filler on the plate. Pigs in blankets bridge the gap between appetizer and indulgent side dish. They hold their own at the buffet table and disappear faster than anything else. I make these for Christmas Day, but they also show up at drinks parties, New Year’s Eve spreads, and even Boxing Day brunches.

They’re flexible too—you can prep them ahead, tweak the glaze, and scale the batch depending on your crowd. And the best part? They don’t require any fancy techniques or equipment. If you can wrap and roast, you can make these.

Compared to other holiday snacks like cheese straws or stuffed mushrooms, these offer a meaty bite with more staying power. They’re kid-proof, crowd-pleasing, and exactly the kind of cozy food everyone craves in the dead of winter.

Before You Go, Pin and Comment Below

If pigs in blankets are already a staple at your table, I’d love to hear how you make them your own. Do you add a touch of heat? A drizzle of honey instead of maple? Drop your tweaks in the comments—I’m always up for new takes.

And if you’re planning your holiday menus, go ahead and save this to your Christmas or Party Food board on Pinterest. It’s one of those recipes you’ll come back to year after year. Simple, satisfying, and always the first to vanish from the tray.

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