
Pigs in Blankets with Maple Glaze
Christmas / One-Hour Recipes / Sides

Ingredients
for the Pigs in Blankets
- 12 rashers of smoked streaky bacon
- A few sprigs of fresh woody herbs, such as sage, thyme and rosemary
- 12 chipolata sausages
- 1 tbsp Worcestershire sauce
- 2 tbsp pure maple syrup (preferably golden for its delicate flavour)
Method
pigs in blankets
- Preheat the oven to 180°C/350°F/gas mark 4.
- Working one at a time, lay a bacon rasher on a board and run the sharp side of a knife along its length to stretch it out.
- Dot with a few herb leaves, place a sausage at one end, and roll the bacon around the sausage until fully wrapped.
- Place each wrapped sausage in a roasting tray and repeat for all.
Cook and glaze
- Bake for 20 minutes or until the bacon is golden and cooked through.
- Remove the pigs in blankets from the tray, leaving the cooking juices behind.
- Add Worcestershire sauce and maple syrup to the tray, and give it a good shake to combine.
- Heat on the hob and bring to a boil until the mixture caramelises into a sticky glaze.
- Serve immediately with the glaze drizzled over the pigs in blankets.
Sausages wrapped in bacon: a Christmas classic and a party essential! This pigs in blankets recipe includes Canadian maple syrup, which adds a subtle hint of sweetness to the meaty chipolata sausages and streaky bacon.
If you like the looks of these pigs in blankets, make sure to check out our other Christmas recipes.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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