Pigs in blankets

Sausages wrapped in bacon This article is about the dish of sausage wrapped in bacon. For the dish of sausage wrapped in dough, see Pigs in a blanket.

Pigs in blanketsPigs in blankets, prepped but not yet cookedAlternative namesSoldiers in kiltsTypeSausage wrapped in baconCourseSide dishPlace of originUK and IrelandMain ingredientsChipolata, cocktail sausage, hot dog or other sausageFood energy(per serving)325 per 100g  Media: Pigs in blankets Pigs in blankets surrounding a small roast chicken Pigs in blankets Berner WürstelPigs in blankets, kilted sausages or kilted soldiers is a dish served in the United Kingdom and Ireland consisting of small sausages (usually chipolatas) wrapped in bacon. They are a popular and traditional accompaniment to roast turkey in a Christmas dinner and are served as a side dish.

[edit] Pigs in blankets is a dish served in the United Kingdom and Ireland consisting of small sausages (usually chipolatas) wrapped in bacon. In general it is a seasonal item, seldom offered commercially outside the Christmas season, and it has spawned food-industry offshoot products such as pigs-in-blankets flavoured mayonnaise, peanuts, crisps, vaping liquid, and chocolates as well as versions of Christmas-associated consumer items such as pyjamas made with a pigs-in-blankets print. Tesco in 2019 reported that a majority of shoppers they surveyed planned to serve the dish at Christmas dinner and that more planned to serve pigs in blankets than any other side dish, including Yorkshire pudding, another traditional Christmas dish. According to Good Housekeeping and The Independent, they are considered a staple of the Christmas season. In 2013, 12 December was declared National Pigs in Blankets Day.

[edit] Traditionally the sausage used is a cocktail-sized pork-based chipolata and the wrapping a streaky bacon, but variations include those using chorizo or chicken sausage, using sausages with added ingredients such as apples or chestnuts, using full-sized chipolatas, or using flavoured or smoked bacon. Commercially available varieties may have around 325 calories and 22 g of fat per 100 g serving. The wrapped sausages may be pan-fried, baked, or a combination. They are a popular and traditional accompaniment to roast turkey in a Christmas dinner and are served as a side dish. They may also be served on Boxing Day.

[edit] In Denmark, there is a bacon-wrapped sausage served in a bun known as the Pølse i svøb, which means "sausage in blanket", usually sold at hot dog stands known as pølsevogne (sausage-wagons). In Austria and Germany, a sausage filled with cheese and wrapped in bacon is known as Berner Würstel [de] or Bernese sausages. In Luxembourg, Blanne Jang [de] is a scalded sausage filled with cheese and wrapped in bacon.

[edit] The American dish pigs in a blanket is sometimes confused with this dish, but their only similarity is the name and the fact the foundation ingredient is a wrapped sausage; the US dish wraps the sausage in bread or pastry dough. In some parts of the US heavily influenced by Polish immigration, "pigs in a blanket" may refer to stuffed cabbage rolls, such as the Polish gołąbki.

Pigs in blankets have become a hallmark of the British Christmas spread because they combine two beloved comfort foods in one bite: savoury pork sausage and crisp bacon. Their salty, smoky flavour cuts through the richness of roast turkey and potatoes, offering a palate‑cleansing contrast that keeps the meal from feeling one‑dimensional. The small size means they can be popped between bites, encouraging a relaxed, communal style of eating that suits the festive atmosphere. Moreover, the dish is quick to prep and cook, freeing up oven space for the main roast – a practical advantage that has cemented its place at the table year after year.

When shopping for pigs in blankets, start with quality chipolata‑style sausages; a fine grind and a subtle herb blend will complement rather than overpower the bacon. Look for thick‑cut, unsmoked British back bacon – its higher meat content holds the sausage securely and yields that satisfying snap when cooked. If you prefer a leaner bite, trim excess fat from the bacon before wrapping. For a festive twist, consider smoked or apple‑wood‑flavoured bacon, but keep the seasoning modest so the sausages remain the star. Buying in bulk from a reputable butcher gives you control over portion size and ensures consistent texture across the tray.

Arrange the wrapped sausages on a hot, greased tray with a little space between each to allow the bacon to crisp evenly. A high‑heat blast of 200°C (390°F) for 20‑25 minutes yields a golden exterior while keeping the centre juicy; flip halfway for uniform colour. For extra indulgence, brush the bacon with a light glaze of maple syrup or a dash of dark soy sauce in the final five minutes. Serve them alongside whole‑grain mustard or a tangy cranberry relish for contrast, and keep a bowl of them warm in a low oven while the rest of the dinner finishes. This ensures they stay crisp and ready for the inevitable second‑helping.