Pigs in blankets will taste 'irresistible' if you smother them with 4-ingredient glaze
Pigs in blankets are a festive staple, but they can taste quite bland if you follow the usual recipe. To take your pigs in blankets to the "next level", experts have suggested covering them in a delicious four-ingredient graze.
Pigs in blankets are the epitome of Christmas. They're salty, savoury and taste perfect with cranberry sauce, stuffing and moist turkey. However, not all pigs in blankets taste as good as they look. Some can come out a bit anaemic, while others can be too salty or not crispy enough. To give your pigs in blankets an extra kick, you could try adding hot honey to them. The added honey and chilli give them a delicious sweetness that perfectly complements their saltiness.
They're perfect for a festive party or a family lunch before Christmas too as they take 10 minutes to prepare and 30 minutes to cook. The recipe from Maldon Salt reads: "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.
Read more: Make Marry Me Chicken in 30 minutes with simple recipe that tastes 'so good'
Read more: Sausages will be juicier when you ditch cooking them in frying pan—recipe
"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."
Pigs in blankets with hot honey
Ingredients
- 12 chipolata sausages, or small breakfast sausages
- 12 rashers of streaky bacon, or American bacon
- Five tbsp runny honey
- One tbsp Aleppo pepper
- One tsp Maldon Chilli Sea Salt
- One tbsp apple cider vinegar
Method
1. Heat the oven to 180°C fan (200°C conventional / 400°F) and wrap each chipolata with a rasher of streaky bacon. Place seam‑side down on a lined roasting tray.
2. Roast the pigs in blankets for 25 to 30 minutes until the bacon is golden and the sausages are cooked through. The internal temperature of the sausage should be 74°C/165°F and the juices should run clear.
3. Next, make the hot honey by adding honey, Aleppo pepper and Maldon Chilli Sea Salt to a small saucepan.
4. Warm it gently until the salt dissolves and the honey smells fragrant. Remove it from the heat and stir in the vinegar. Allow it to cool slightly so the glaze thickens.
