The Perfect Pigs in Blankets: My Christmas Non-Negotiable.
There are certain things at Christmas that simply aren’t up for discussion — family, traditions, and pigs in blankets. For me, they are the undisputed stars of the festive table. Golden, crispy bacon wrapped around juicy sausage, piled high and disappearing faster than the turkey. Honestly, if Christmas had a comfort food mascot, this would be it.
I’ve enjoyed many over the years, and I’ve learnt one important thing: the perfect pig in blanket doesn’t need fuss — it just needs quality ingredients and a little know-how. A high-meat sausage is essential (HECK 97% pork chipolatas are ideal), paired with good-quality streaky bacon. Smoked or unsmoked? That’s a personal call — I tend to decide based on mood and who’s coming to lunch.
The process is pleasingly simple. For 12 chipolatas, cut 6 rashers of bacon in half so you have 12 neat strips. Wrap each sausage snugly, stretching the bacon slightly so it stays put and crisps rather than shrinking. That little stretch makes all the difference.
If you like to add a subtle flavour twist, slipping a sage leaf onto each chipolata before wrapping is beautifully festive, or brushing the bacon lightly with honey gives a gentle sweet edge that works surprisingly well with roast potatoes and gravy.
They go onto a baking tray and into a preheated oven at 190°C (170°C fan) / Gas 5 for 30–35 minutes, until deeply golden and irresistibly crisp. Serve them straight from the oven, piled into a big dish in the centre of the table — because pigs in blankets should never be rationed.
And if, by some Christmas miracle, you do have leftovers, they’re absolutely perfect chopped through Boxing Day bubble and squeak. A proper waste-free win.
How to Get Them Extra Crispy
One of my favourite tips comes from HECK’s Head of Product Development, Calum Smith — aka the “sausage scientist”. His secret weapon for ultra-crispy pigs in blankets? Cornflour.
Once your sausages are wrapped, roll them lightly in cornflour seasoned with paprika, black pepper and salt, then knock off any excess. It creates the most incredible crunch without drying them out. Calum also suggests prepping your pigs in blankets the day before, leaving them uncovered (or lightly tented with foil) in the fridge. Avoid cling film — moisture is the enemy of crispiness.
A Christmas Twist Worth Trying
If you’re feeling festive and fancy something a little different, a pigs in blankets upgrade has to be Wensleydale & Cranberry Pigs in Blankets Turnovers. They’re indulgent, comforting and dangerously easy to eat.
A dollop of cranberry sauce, a crumble of Wensleydale, a perfectly rolled pig in blanket, all wrapped in puff pastry and baked until golden. Flip them over and then dip them into leftover gravy. An alternative suggestion is pigs in blankets with chicken sausages — lighter, but still full of flavour.
Pigs in Blankets, Reinvented
It’s no surprise that this classic festive treat has inspired a whole host of creative twists. Some of these include:
Because if there’s one thing Christmas teaches us, it’s that the best traditions are the ones we can keep reinventing — preferably with bacon!
For me, pigs in blankets aren’t just a side dish. They’re comfort, nostalgia, and the first thing I look for on my plate. And really, Christmas wouldn’t be Christmas without them.
Poppy Watt