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How is it already December? At the moment I feel like I’ve been caught up in a whirlwind of work (and a slight cold!) but I’ve finally had the moment to both put up the tree, and start thinking of what new recipes I’m going to try this Christmas. Yes, there will be plenty of the classics, but there is one Christmas table essential I’ve been pondering an update to for a while now: meet my Sticky Maple Pigs in Blankets.
Created when I wanted something a little extra shooting Christmas dinner for my favourite online butcher Field & Flower last month (I’m a brand ambassador but I was genuinely a devoted customer before that!) a simple maple glaze upgrades regular pigs in blankets to something sticky, glossy, and with a touch of sweetness – perfect for making with your favourite chipolatas, bacon, and finishing off with an optional flourish of fresh thyme if you’re feeling fancy!
Frequently Asked Questions
What sausages and bacon do you use for your Pigs in Blankets? Can I use pre-made ones?
Yes you can use pre-made ones if you find this easier (I know if you’ve got lots of people to cook for things can get stressful!) but I like the control of knowing I’m using my favourite sausages and bacon for the very best pigs in blankets. Here I’ve used Field & Flower’s Pork and Sage Chipolatas, and their Dry Cured Unsmoked Streaky Bacon.
Can I make these Sticky Maple Pigs in Blankets ahead?
Yes — we did this on shoot day — simply warm them through in the oven for 10 minutes before serving again with an extra drizzle of maple syrup.
Are these Sticky Pigs in Blankets gluten-free?
They are if you make sure you use gluten-free chipolatas.
Can I use this recipe to make mini pigs in blankets?
Yes, just use 1/2 a piece of bacon and 2 mini cocktail sausages per chipolata. You’ll need to use wooden cocktail sticks to secure the bacon as they’ll unravel in the oven on the smaller sausages.
These super simple Sticky Maple Pigs in Blankets are the perfect recipe for the Christmas Day classic with a twist, but still just as simple to make as the original!
Ingredients
Scale
8 chipolatas
8 rashers streaky bacon
1 tbsp maple syrup
fresh thyme, optional to serve
Instructions
Pre-heat the oven to 180C. Whilst it is heating up, wrap the bacon rashers around the chipolatas.
Spread out on a baking sheet or in the bottom of a large baking dish, and bake for 30 minutes until the sausages are cooked through and the bacon has started to crisp.
Drizzle over the maple syrup, and gently toss so the sausages are coated, but you’ve not caused the bacon to unravel from around the chipolatas. Bake for a further 5 minutes until sticky, golden and glazed.
Sprinkle with fresh thyme, if desired and serve in a warm dish.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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