Take your festive favourite to the next level with these irresistible pigs in blankets, glazed in sweet heat and finished with a pinch of Maldon Chilli Sea Salt flakes. Imagine smoky sausages wrapped in crisp bacon, roasted until deeply golden with crisp edges, then coated in a sticky glaze of warm honey infused with a pinch of fiery chilli sea salt…pretty delicious, right?
Always start by lining a roasting tray with parchment for easy clean-up, then roast until sizzling. While they cook, gently dissolve the chilli sea salt into the honey for a fiery-sweet drizzle that clings beautifully as you baste the sausages wrapped in bacon.
Pile these beauties high on a buffet, or make them your make-ahead hero – they freeze and reheat like a dream. Whether it’s Christmas, game day, or a casual gathering with friends and family, these pigs in blankets deliver bold flavour in every bite.
How to Make Pigs in Blankets with Hot Honey
Step 1 – Heat the Oven and Wrap
- Heat oven to 180°C fan (200°C conventional / 400°F).
- Wrap each chipolata with a rasher of streaky bacon; place seam‑side down on a lined roasting tray.
- Tip: Use parchment for easy clean-up and to prevent sticking.
Step 2 – Roast Until Golden
Roast 25–30 minutes until the bacon is deeply golden and sausages are cooked through (juices run clear; 74°C/165°F internal).
Step 3 – Make the Hot Honey
- Add honey, Aleppo pepper and Maldon Chilli Sea Salt to a small saucepan.
- Warm gently, stirring until the salt dissolves and the honey smells fragrant. Remove from heat; stir in the vinegar. Cool slightly to thicken.
Step 4 – Finish and Serve
Drizzle 2–3 tbsp hot honey over the pigs in blankets. Serve the rest alongside so people can add extra heat.
Tips & FAQs
Tips
- For extra crispness, elevate sausages on a rack set over the tray.
- Like it hotter? Add a pinch more Maldon Chilli Sea Salt or a dash of chilli flakes.
- Mild version: reduce Aleppo pepper by half and add 1 tsp smoked paprika.
- Batch cooking: use two trays and rotate halfway for even browning.
FAQs
- How long to cook pigs in blankets?
- Roast at 180°C fan (200°C / 400°F) for 25–30 minutes until deeply golden and cooked through (74°C/165°F internal).
- Can you make pigs in blankets ahead of time?
- Yes. Wrap up to 24 hours ahead and refrigerate. Or freeze raw on a tray, then bag for up to 3 months; cook from frozen at 180°C fan, 30–35 minutes.
- How do you reheat pigs in blankets?
- Oven at 180°C fan (350–400°F) for 8–10 minutes until sizzling. Re‑drizzle with warm hot honey to refresh.
- Can I air‑fry pigs in blankets?
- Yes. Air fry at 190°C/375°F for 12–15 minutes, shaking once; check doneness, then drizzle with hot honey.
Serving Suggestions
- Add to Christmas dinner plates, grazing boards or canapé platters.
- Pair with mustard mayo, garlicky yogurt, or cranberry dip.
- Garnish with finely chopped chives or parsley; finish with a pinch of Maldon Chilli Sea Salt flakes for sparkle.
Storage & Reheating
- Fridge: Cool and refrigerate within 2 hours; store up to 3 days. Keep hot honey in a sealed jar up to 2 weeks.
- Freeze: Raw (preferred) up to 3 months. Cooked up to 1 month.
- Reheat: Oven 180°C fan (350–400°F) until piping hot (74°C/165°F). Warm the honey gently before drizzling.
Accessibility & Dietary Notes
Contains pork; not suitable for halal/kosher. Contains honey (not for infants under 1). Gluten content depends on sausages used. If vegetarian, ready-made options from brands include Beyond Meat and Quorn. If Vegan, ready-made options from brands include Richmondand Linda McCartney.
Tried this recipe?
Rate it and share your tips in the comments. For more easy Christmas canapés and sides, browse our festive collection.
