How-To Guides

How to Cook Pigs in Blankets

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What Are Pigs in Blankets? A Festive Favourite Explained

How to Cook Pigs in Blankets: Succulent sausages wrapped in crispy bacon, pigs in blankets are a must-have seasonal staple on the Christmas dinner table. Beloved by carnivores across the country, this irresistible combination isn’t just for Christmas – it can be enjoyed all year round.

For the perfect pairing, serve alongside a golden, crisp-roasted free-range cockerel, complemented by Bread Sauce Recipe Easy, redcurrant jelly, and rich, proper gravy. Whether it’s the festive season or any other time of year, pigs in blankets are a guaranteed crowd-pleaser.

Cooking Times for Pigs in Blankets

Cooking times can vary based on how crispy you prefer your bacon. For the ideal result – bacon with a satisfying crunch and gnarly, golden-brown edges – it typically takes 20–25 minutes in a preheated oven.

If oven space is at a premium (a common challenge at Christmas), pan-frying is an excellent alternative. Cook your pigs in blankets over medium heat for 10–15 minutes. Not only is this method convenient, but it also helps the sausages stay juicier while still delivering perfectly crisp bacon. This is our preferred approach for the best texture and flavour.

The Best Way to Cook Pigs in Blankets

Method: Best Way to Cook Pigs in Blankets

  1. Remove the pigs in blankets from their packaging and pat them dry to remove any excess moisture.
  2. Preheat your oven to 200ºC (Fan 180ºC/Gas 6).
  3. Arrange the pigs in blankets on a non-stick baking tray, ensuring they are spaced apart for even cooking.
  4. Place the tray on the top shelf of the oven and cook for 20–25 minutes, or until they are cooked through and golden.
  5. For extra crispy bacon, feel free to leave them in the oven a little longer – crispy bacon perfectly complements the succulent sausage meat.

Enjoy them as part of your festive feast or paired with a roast whole chicken for the perfect Sunday lunch!

Top Tips for Perfect Pigs in Blankets

  1. Maple Syrup Glaze: Add a splash of maple syrup during the last 5-minutes of cooking for a deliciously sticky, caramelised glaze.
  2. Even Cooking: Ensure the pigs in blankets are evenly spaced on the baking tray to allow for consistent cooking and crispy edges.
  3. Add Fresh Herbs: Tuck a sprig of rosemary or thyme under each pig in blanket before cooking to infuse extra flavour.
  4. Pan-Fry for Juiciness: If you’re short on oven space, pan-fry them over medium heat for 10–15 minutes. This method keeps the sausage moist while crisping the bacon beautifully.
  5. Serve Hot: Pigs in blankets are best enjoyed straight from the oven, so try to time them to be ready just before serving your meal.

These tips ensure your pigs in blankets turn out perfectly every time!

Pigs in Blankets: The Perfect Side Dish

Pigs in blankets aren’t just for Christmas dinner – they’re the ultimate side dish that pairs beautifully with a variety of meals. Their smoky, savoury flavour and crispy texture make them a star on any plate.

Ways to Serve Pigs in Blankets:

  • Classic Christmas Plate: Perfect alongside turkey, stuffing, and all the trimmings.
  • Sunday Roast Essential: Add them to your roast chicken or pork loin for extra indulgence.
  • Festive Breakfast: Include them in a hearty breakfast spread with eggs, toast, and beans.
  • Topping for Pies: Use them to top cottage or shepherd’s pies for a rich, indulgent twist.
  • Stuffed Yorkshire Puddings: Pop them into Yorkshire puddings with a dollop of gravy for an irresistible bite.
  • Party Pleaser: Serve them as a canapé with cranberry or honey-mustard dipping sauce.

Make Them Even Better:

  • Drizzle with maple syrup during cooking for a sweet and sticky glaze.
  • Sprinkle with a pinch of chilli flakes and brown sugar for a sweet-and-spicy kick.
  • Wrap them in pastry for a pigs-in-blanket-meets-sausage-roll hybrid.

Whether you’re celebrating the festive season or adding a little joy to an everyday meal, pigs in blankets are a side dish that delivers every time.

Order meat online

Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating. In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival. Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas, and their three children – Fynn, Bea, and Matilda – on a remote grouse moor in West Yorkshire.

Instagram

  • A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
  • Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
  • A ragù alla bolognese with a few top tips from chef @grylos. Beef, pork, and a little surprise at the end for real depth. Slow cooked until rich, deep, and properly delicious. Find the full recipe on our journal and cook it slow this weekend. What’s your secret to a good bolognese? @grylos @tom_saunderson
  • We love yellow fat. Do you? This is an old Dexter. You do not see beef like this every day. When one comes in, we get a little excited.
  • One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
  • Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
  • Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
  • Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
@swaledalebutchers
@swaledalebutchers
•
Follow
A rich, booze-laden beast of a pie. This is no ordinary mince pie. It is deep-filled, indulgent and made with real craft by @joshwhiteheadchef of @finer_pleasures. We are down to the last few. Our mailing list heard about them yesterday, which is why they are moving quickly. If you want first sight of future specials, sign up. Josh has been working on this recipe for three years. It is rooted in Hannah Glasse’s 1747 mince pie, where meat was once part of the mix. He has taken that idea and turned it on its head, using the clean, buttery fat from our native-breed cattle in place of suet. The filling is dried fruit soaked since July in Armagnac, aged port, Madeira and homemade ginger wine. There are ceps cooked slowly in brown sugar syrup until they turn to toffee. And yes, a little Bovril. Trust Josh, it works. Bake at 185°C until golden, let it sit for two minutes, then eat warm. A dusting of icing sugar finishes it well. Serve with cream, custard or brandy butter. A very special mince pie, and nearly gone.
1 day ago
View on Instagram |
1/8
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
@swaledalebutchers
@swaledalebutchers
•
Follow
Highland cattle get photographed a lot. They are turned into cuddly toys. But beneath the coat is a hardy animal that can stand the worst of a Yorkshire winter. That is why Andy Lambert grazes them high on the Dales, on rough ground where few other breeds would thrive. They are the one of the few cattle that can turn this hard landscape into rich, delicious beef. It feeds our chefs and home cooks across the country. We are grateful for them, and it is always a pleasure to see them on the tops.
7 days ago
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A ragù alla bolognese with a few top tips from chef @grylos. Beef, pork, and a little surprise at the end for real depth. Slow cooked until rich, deep, and properly delicious. Find the full recipe on our journal and cook it slow this weekend. What’s your secret to a good bolognese? @grylos @tom_saunderson
1 week ago
View on Instagram |
3/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We love yellow fat. Do you? This is an old Dexter. You do not see beef like this every day. When one comes in, we get a little excited.
2 weeks ago
View on Instagram |
4/8
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
@swaledalebutchers
@swaledalebutchers
•
Follow
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
4 weeks ago
View on Instagram |
5/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
4 weeks ago
View on Instagram |
6/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
4 weeks ago
View on Instagram |
7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
1 month ago
View on Instagram |
8/8