Irresistibly Sticky Pigs in Blankets: A Must-Have Christmas Party Treat Recipe is the perfect bite-sized delight to bring warmth and joy to your holiday gatherings. Whether you're preparing for a festive party or craving a cozy snack on a chilly evening, these glossy, maple-glazed morsels deliver a beautiful balance of smoky bacon, juicy sausage, and fragrant sage. I love making these when friends are coming over-there's just something about that sticky glaze that keeps everyone coming back for more.
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What Sets This Apart
What I adore most about this recipe is its simplicity combined with a wow-worthy finish. The sticky glaze, inspired by rich maple syrup and tangy whole-grain mustard, is where magic happens-it's sweet but with a mild kick that perfectly compliments the savory bacon and juicy sausage. The addition of fresh sage leaves adds a subtle herbal note that lifts the whole dish beautifully.
- Consistent Results: Clear cooking times and temperature guidelines mean you'll get golden, crispy bacon with perfectly cooked sausage every time.
- Rich, Balanced Flavor: The combination of maple syrup, mustard, nutmeg, and sage creates layers that make each bite exciting and festive.
- Pantry-First Ingredients: These treats use staples like bacon and sausage with just a few extras-easy to find and simple to prepare.
- Weeknight Friendly: Prep and cook in under 30 minutes, making it a perfect quick treat when holiday parties come up last minute.
Ingredient Snapshot
For the best Irresistibly Sticky Pigs in Blankets: A Must-Have Christmas Party Treat Recipe, focus on fresh, quality sausages and thin-cut streaky bacon. These ingredients make all the difference in flavor and texture, helping you achieve that perfect balance between juicy and crispy.
- Thin-cut streaky bacon: Choose thin slices so they wrap snugly without overwhelming the sausage, allowing for even cooking and a crisp finish.
- Sausages: Go for fresh, high-quality sausages with good fat content. I find pork or pork-and-apple varieties especially delicious here.
- Fresh sage leaves: Use large, fresh leaves for a bright herbal aroma-dried won't quite do the trick.
- Maple syrup: Pure maple syrup is key here; it caramelizes beautifully for that sticky glaze without burning too fast.
- Whole-grain Dijon mustard: Adds subtle heat and texture to the glaze, balancing the syrup's sweetness.
- Nutmeg: Just a pinch to add warmth and depth without overpowering the other flavors.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Irresistibly Sticky Pigs in Blankets: A Must-Have Christmas Party Treat Recipe
Step 1 - Prep & Season
Start by pressing one fresh sage leaf along each sausage lengthwise-this little layer adds a fragrant herby note that's subtle but unforgettable. Then wrap each sausage with a thin slice of streaky bacon, making sure it's snug enough to hold on during cooking but not so tight that it bunches. You'll notice the difference when the bacon crisps evenly around the sausage.
Step 2 - Build Flavor
Mix together the maple syrup, whole-grain Dijon mustard, and a pinch of nutmeg in a small bowl. This combination creates that irresistible sticky glaze that defines this recipe. Set this aside while you prepare to cook-resist the urge to add it too early, or the sugars can burn before the bacon crisps up.
Step 3 - Finish for Best Texture
If you're using an air fryer, place the wrapped sausages inside on the Roast setting at 180°C (356°F) for 6-10 minutes. Watch for the bacon to develop a light golden color but not fully crisp yet. Then pour the maple glaze on top, give them a gentle baste, and air fry for another 2-4 minutes until the bacon crisps and the glaze thickens to a shiny coat.
If the oven's your choice, preheat to 190°C (374°F) and bake for 8-12 minutes to get the bacon started. Pour the glaze over the sausages, baste well, then return them for another 3-5 minutes until the bacon is crisp and glossy. Basting again halfway through helps build that sticky finish without burning the sugars.
Cook's Notes & Tricks
From my experience, the key to success with Irresistibly Sticky Pigs in Blankets: A Must-Have Christmas Party Treat Recipe is patience during the glazing stage and watching your cooking times closely. Don't rush the browning before adding glaze-you want that initial crispness without overcooking the sausage inside.
- Doneness Cue: The bacon should have a golden-brown edge before adding the glaze, with the sausage firm but still juicy to the touch.
- Temperature Trick: Use a slightly lower temperature if you notice sugars caramelizing too quickly to avoid burning the glaze.
- Make-Ahead Move: Assemble the wrapped sausages with sage and bacon, then refrigerate for up to 4 hours before cooking to let flavors meld.
- Avoid This Pitfall: Don't apply the sticky glaze too early-adding maple syrup right from the start can cause it to burn and become bitter.
Serve & Enjoy
Finishing Touches
I love drizzling a little extra maple syrup or scattering finely chopped fresh sage just before serving-it adds a pop of color and a glossy shine that makes these irresistible. For a fun twist, a small bowl of whole-grain mustard for dipping complements the glaze's sweetness perfectly.
Pairs Beautifully With
Serve these sticky pigs in blankets alongside crisp apple slices or crunchy roasted chestnuts for contrast. A lightly dressed green salad with tangy vinaigrette pairs beautifully to cut through the richness, and don't forget a glass of sparkling cider or festive beer to round out your spread.
Simple Plating Wins
For a casual party, line these up on a wooden board with fresh herbs scattered around for a rustic vibe. During holiday dinners, arrange them neatly on a china platter with a small ramekin of mustard in the center for dipping. Either way, these eye-catching bites are always a crowd-pleaser.
Make-Ahead, Storage & Reheat
Storing Leftovers
Keep leftover pigs in blankets in an airtight container in the fridge for up to 3 days. The bacon will soften slightly but reheats beautifully if done right. I recommend placing parchment paper between layers to prevent sticking and preserve texture.
Freezing Tips
These freeze very well when wrapped tightly in foil or stored in a freezer-safe container. Thaw overnight in the fridge before reheating for best results. While some glaze texture softens after freezing, reheating restores much of their irresistible sticky charm.
Reheating Irresistibly Sticky Pigs in Blankets: A Must-Have Christmas Party Treat Recipe Without Drying Out
The oven is your best bet for reheating-set it to 180°C (350°F) and warm for 8-10 minutes on a baking tray, uncovered, to re-crisp the bacon and revive the glaze's glossy stickiness. In a pinch, an air fryer does the trick too, but watch closely so it doesn't overcook. Avoid microwave reheating if you want to keep that crisp texture intact, but if you must, cover loosely and heat briefly, then finish in a hot skillet for a minute.
Frequently Asked Questions
Absolutely! While pork sausages are classic, spicy chorizo, chicken, or even vegetarian sausages work well. Just adjust cooking times slightly if sausages are thicker or leaner.
Add the glaze only after the bacon has started to crisp and keep the temperature moderate. Basting halfway through glazing also helps avoid burning and ensures a sticky, even coating.
You can wrap the sausages in bacon and sage up to 4 hours ahead and keep them chilled. For best results, add the glaze and cook just before serving.
Yes! Whole-grain mustard, honey mustard, or a simple creamy garlic aioli all work beautifully with the sweet-savory flavors of these pigs in blankets.
Final Thoughts
Irresistibly Sticky Pigs in Blankets: A Must-Have Christmas Party Treat Recipe has become my go-to for festive gatherings and cozy nights alike. It's a recipe that invites smiles with every sticky, toasty bite, and I know you'll enjoy the ease and impressive flavor just as much as I do. Remember, the secret lies in patience and that extra glaze-don't rush it, and you'll have a crowd-pleaser turning the simplest ingredients into seasonal magic.
PrintFull Recipe
Irresistibly Sticky Pigs in Blankets: A Must-Have Christmas Party Treat Recipe
Delight your guests with these irresistibly sticky pigs in blankets, perfect for Christmas parties. Thin-cut streaky bacon wrapped around sage-leaf-infused sausages glazed with a sweet and tangy maple syrup and whole-grain Dijon mustard sauce makes a deliciously crisp and flavorful appetizer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 servings
- Category: Appetizer
- Method: Air Frying
- Cuisine: British
Ingredients
Main Ingredients
- 16 thin-cut streaky bacon slices
- 16 sausages
- 16 large sage leaves
Glaze
- ⅓ cup maple syrup
- 1.5 tablespoon whole-grain Dijon mustard
- Pinch of nutmeg
Instructions
- Prepare and Wrap: Press a sage leaf lengthwise onto each sausage, then wrap each sausage with a thin-cut streaky bacon slice securely.
- Make the Glaze: In a small bowl, combine the maple syrup, whole-grain Dijon mustard, and a pinch of nutmeg, mixing well.
- Cook (Air Fryer Method): Place wrapped sausages in the air fryer set to Roast at 180°C (356°F) and cook for 10 minutes until bacon starts to turn golden. Pour the glaze over the sausages, then continue cooking for another 4 minutes, basting occasionally until the bacon is crisp and the glaze is sticky.
- Cook (Oven Method): Preheat the oven to 190°C (374°F). Arrange wrapped sausages on a baking tray and bake for 12 minutes until bacon starts to color. Remove, pour the glaze over the sausages, then bake for an additional 5 minutes. Baste regularly to create a sticky, crisp finish.
- Serve: Allow the pigs in blankets to cool slightly on a rack, then serve warm as a delicious festive appetizer that everyone will love.
Notes
- Use thin-cut bacon for easier wrapping and crispier results.
- If sausages are thick, extend cooking time slightly but watch closely to avoid burning.
- Basting the glaze during the final cooking phase enhances stickiness and flavor.
- Thin sage leaves infuse an aromatic herbal note that pairs beautifully with the maple glaze.
- Both air fryer and oven methods yield excellent results; choose based on your available equipment.
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