Pigs in a Blanket (British Style)

British Pigs in Blankets are made by wrapping pork sausages in bacon and baking them until the sausages are juicy and the bacon is crisp. You only need two ingredients and about 35 minutes to make this classic British Christmas side dish.

They’re small size makes them an easy holiday appetizer. Put them on a platter with cocktail sticks and don’t expect many leftovers.

British Pigs in Blankets

After moving to Bath, UK, I quickly learned that British pigs in blankets are nothing like the American party appetizer of the same name. The British version skips the pastry and wraps small pork sausages in bacon instead.

For the most traditional version, use pork chipolatas and thin-cut streaky bacon. British streaky bacon is similar to standard American bacon, so it’s easy to make this recipe on either side of the pond.

If you were looking for the American-style version made with pastry, check out my classic Sausage Rolls or Apple and Pork Sausage Rolls with Puff Pastry.

Pigs in Blankets Ingredients

You only need sausage and bacon, but the labels you’ll find at the store depend on which country you’re shopping in.

• In the UK: Use fresh pork chipolatas and smoked or unsmoked streaky bacon. Chipolatas are thin sausages that cook relatively quickly, while streaky bacon wraps around them easily and becomes crisp in the oven.
• In the US: Look for thin, fresh pork sausage links. Uncooked breakfast sausage links are usually the easiest substitute for British chipolatas, although their seasoning may be slightly different. Standard thin-cut American bacon is the closest match for British streaky bacon.

Avoid thick-cut bacon and British back bacon for this recipe. They are harder to wrap around the sausages and may not become crisp by the time the pork is cooked.

American cocktail sausages or Little Smokies can also be wrapped in bacon for a smaller appetizer, but they will taste smokier and have a different texture than traditional British pigs in blankets.

How to Make Pigs in Blankets

Wrap each chipolata tightly with a strip of streaky bacon and place it seam-side down on a baking sheet. Bake according to the temperature and timing in the recipe card, turning once so the bacon browns on both sides.

The pigs in blankets are ready when the bacon is browned and the sausages are cooked through. Fresh pork sausage should reach an internal temperature of at least 160°F/71°C.

Recipe Tips and Variations

• Use thin-cut bacon: Thin bacon wraps easily around the sausages and becomes crisper than thick-cut or British back bacon.
• Stretch the bacon: Gently stretch the bacon when wrapping, making sure it’s wrapped tightly against the sausage.
• Place them seam-side down: This helps keep the bacon wrapped around the sausage while it cooks.
• Turn them while baking: Flip the pigs in blankets once so the bacon browns more evenly on both sides.
• Make appetizer-size piggies: Use cocktail sausages and half-strips of bacon. If the sausages are already cooked, shorten the baking time accordingly.
• Add a glaze: Brush them with a little honey during the final few minutes for a sticky finish.
• Use leftovers: If you have leftovers, use them to make my Toad in the Hole.

How to Serve British Pigs in Blankets

For a party or holiday gathering, arrange the pigs in blankets on a warm platter with cocktail sticks. Serve them plain or with dipping sauce options: mustard, barbecue sauce, or red pepper jelly work well.

More Easy Appetizer Recipes

Here are a few more popular easy appetizer recipes featuring bacon or sausage:

• BBQ Little Smokies
• Little Smokies in Grape Jelly
• Bacon Onion Jam with Cream Cheese
• Captain Rodney’s Dip

Visit my collection of British recipes for more pub favorites, traditional dishes and recipes we’ve discovered while living in Bath.