To be frank, you can’t have a cocktail party or a Christmas roast without pigs in blankets. So whether you’re having a black-tie event or a casual game night with friends, this quintessential appetiser is a must-have. Plus, given how easy it is to make them, there’s no reason for you to leave them off your table.
Stay put as the gourmet chefs at Don’t Disappoint Me reveal the best method to cook pigs in blankets, so you have something to show off during the holidays!
However, before learning the secrets of the trade, stock your cabinet with all of the following:
The above ingredients are enough for 12 servings, and it will take you around 10 minutes to prepare them for a total cooking time of 40 minutes.
Homemade pigs in a blanket are among the easiest and tastiest Christmas foods you can cook at home. Just follow these steps to make these little bites of heaven before you know it:
If you would like to truly impress your guests, creatively arrange your pigs in a blanket on the plate. Maybe add some veggies on the side? Or simply prick them with toothpicks and let their deliciousness do the talking.
The best pigs in a blanket recipe may be easy to pull off, but that doesn’t mean that you can’t improve their taste even further. The following tips focus on alternative ingredients that you can use to put your spin on this already delectable dish.
While the best sausage in a blanket is definitely the chipolata, since it’s the perfect size for a recipe of this sort, you can also use certain alternatives. For example, you can cook with the spicier Vienna sausages or the smaller cocktail sausages. Keep in mind that these are all suggestions and everything depends on your personal preferences.
When you think sausage wrapped in bacon, herbs do not typically come to your mind since the meat provides enough flavour already. However, you should reconsider using herbs that can enhance the pigs in a blanket taste.
You can improve the taste of Christmas sausages with anything from sage (according to Jamie Oliver) to rosemary. Since taste is subjective, you can try different combinations to see which one caresses your taste buds the best.
Another bold take on this superb recipe is substituting the chipolatas with black pudding sausages. If you believe this choice is risky, you can also use both chipolatas and black pudding in equal numbers since they go well hand-in-hand with your homemade pigs in a blanket. You can even prepare them and serve them together.
Bacon suits just about anything apparently, so why not throw in some bacon-wrapped butternut squash or bacon-wrapped chestnuts too? They take mere minutes to prepare, and you can bake them together with your Christmas sausages. That way, you’ll get a much more diverse serving in both form and taste.
So what else can complement the fantastic taste of the sausage in a blanket? Well, you can mix in some roasted turkey and/or veggies too. While roasted turkey crown and pigs in a blanket make for a delightful flurry of meaty taste, you can also use roasted brussels sprouts and parsnips to balance this protein extravaganza.
You can improve our pigs in blankets recipe by infusing their rich meaty taste with certain sauces as well. You can experiment with anything from ketchup to ranch dressing, comeback sauce, aioli sauce, BBQ sauce, or various mustards. We prefer using the garlicky, decadent aioli dip. Careful though. You should probably avoid it before going out on the town.
Our vegan and vegetarian readers can also cook amazing pigs in blankets with a doughy crust and plant-based meat and dairy products. For this non-meat alternative, follow these steps:
As we’ve already suggested above, you can pair these non-meat piggies with crunchy roasted veggies for a complete lunch or dinner.
If you cannot find the right ingredients, or you are short on time, you can always buy vegan frozen pigs in a blanket, let them defrost briefly, and put them in the oven at the recommended temperature. Look for the following brands:
This frozen alternative might not be as tasty as homemade pigs in a blanket, but it’ll still save you some time to focus on dessert.
Christmas is over and you’ve gorged yourself on truly scrumptious Christmas sausages, but you’ve got leftovers? No problem. We’ll tell you how to store them and finish them off later.
To preserve a sausage wrapped in bacon, place it in an airtight container and put it in the refrigerator. While sausages stored in this manner keep good for up to 3 days, they will begin tasting dry if left inside for longer than that. Thus, if you want your pigs in blankets to retain their taste for an extended time period, let’s talk about freezing.
Pigs in blankets can handle freezing well, and they stay delicious, too, for that matter. If you’re planning on putting them in the freezer right after cooking, allow them to cool down to room temperature first. However, store them in an air-tight container or a zip-bag before freezing.
However, you must remember that frozen pigs in a blanket cannot handle the frost for longer than six months, so defrost them and share them with your friends and family before that. You can also date your freezing container to remind you how long they’ll stay edible.
Once you take the sausages in a blanket out of the freezer, you can either microwave them for a few minutes or even defrost them for a bit and heat them in the oven. Should you opt for the latter, bake them in a preheated oven at 350°, no more than 10–12 minutes.
Pigs in a blanket are arguably the tastiest holiday appetisers, and even those on a veggie or vegan diet can enjoy them thanks to our recipe alternatives. As you can see, you can quickly cook pigs in blankets to perfection with little effort. Now buy the ingredients you need to amaze even the harshest critic: your mom.
You make pigs in blankets by placing small sausage pieces onto bacon strips and rolling the bacon around the meat. Then simply bake them in a preheated oven at 180°C/350°F for 30 minutes or until golden brown.
Pigs in blankets are a type of appetiser. They come in a few different varieties: the UK version takes the form of bacon-wrapped sausages, whereas those in the U.S. cook pigs in blankets as dough-wrapped hotdogs.
Bojana is my name and writing is my game. I am a content writer from Bitola who is always interested in the latest research in almost all areas of life. I have a Bachelor’s degree in English literature and a perfectionist character, both of which help me find the most accurate data and information available. Although I have my head stuck in studies and reports most of the time, I still have a bit of free time during which I enjoy knitting and watching classic 90’s Disney movies.